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OUTLINES 


IN 


L 


Agriculture 


AND 


-  ' 

' 


Home  Economics 


- 


a 


ISSUED  BY 


E.  T  FAIRCHILD, 

State  Superintendent  of  Public  Instruction. 


[STATE  PRINTING  OFFICE, 
TOPEKA,  1911. 

4-665 


\\\*U  O' 


AGRICULTURE. 

One  Unit. 

More  and  more,  society  is  coming  to  realize  that  subjects 
vitally  related  to  the  life  of  the  community  should  be  taught  m 
the  public  schools  of  that  community.  The  public  schools,  sup¬ 
ported  largely  by  local  taxation,  as  they  are,  should  work  out 
in  higher  levels  of  community  life.  The  progressive  leaders 
in  public  education  are  applying  the  efficiency  test  to  all  the 
subjects  in  the  courses  of  study  for  the  public  schools.  The 
test  is,  (1)  Is  it  educational?  (2)  Will  the  mastery  of  it  result 
in  higher  health,  economic,  social,  or  moral  levels  of  community 
life?  The  educational  as  well  as  the  economic  value  of  agri- 
'.culture  as  a  school  subject  is  no  longer  questioned.  Agriculture 
.’will  help  hitch  up  the  work  of  the  high  school  to  the  life  of  the 
'community  better  than  any  other  high-school  subject. 

The  outline  of  instruction  in  agriculture  which  follows  is 
%ased  upon  the  “Elements  of  Agriculture,1 ”  by  G.  F.  Warren 
'(The  Macmillan  Company,  Chicago),  for  classroom  instruc- 
jtion  and  “A  Unit  in  Agriculture,”  by  J.  D.  Elliff  (Row,  Peter¬ 
son  &  Co.,  Chicago),  for  laboratory  work.  The  subject  can  be 
^presented  satisfactorily  in  three  recitation  periods  and  two 
laboratory  periods  a  week.  The  laboratory  period  should  be 
^double  the  time  of  the  class  period  and  should  come  as  the 
last  exercise  in  the  day.  With  this  arrangement  the  class  may 
visit  neighboring  farms  without  returning  to  the  school  after 
the  class  period  is  over.  Under  no  consideration  should  tne 
course  be  given  entirely  as  recitation  and  book  work. 

EQUIPMENT. 

^  For  satisfactory  instruction  in  agriculture  a  well-equipped 
laboratory  is  necessary.  Schools  with  limited  means,  intro¬ 
ducing  agriculture,  may  obtain  satisfactory  equipment  for  not 
to  exceed  fifty  or  seventy-five  dollars,  if  the  school  has  a  well- 
equipped  physics  laboratory.  The  instructor  in  agriculture 
should  not  be  satisfied  with  this  limited  equipment;  as  more 
money  is  available  additional  equipment  should  be  purchased. 
Much  of  the  laboratory  equipment  must  be  home-made.  The 
teacher  should  plan  ahead  to  see  that  this  equipment  is  ready 
when  needed.  Soil  and  crop  specimens  must  be  collected  and 
prepared.  This  should  be  done  by  teacher  and  student  at  the 
beginning  of  the  school  year. 


■j>  36734 


2 


Agriculture  and  Home  Economics. 


i.  SOILS. 

1.  One  bushel  of  clean  sand. 

2.  One  bushel  silt  loam  or  sandy  loam  soil. 

3.  One  bushel  clay  soil. 

4.  One  peck  well-rotted  leaf  mold. 

5.  One  bushel  rich  surface  soil  for  growing  plants. 


II.  PLANTS. 

1.  Seeds  of  corn,  wheat,  oats,  rye,  barley,  etc. 

2.  Heads  of  wheat,  oats,  rye,  barley,  and  as  many  sorghums  as  possible. 

3.  Specimen  samples  of  wheat,  oats,  rye,  barley,  red  clover,  white 
clover,  alsike  clover,  alfalfa,  timothy,  orchard  grass,  blue  grass,  redtop, 
millet,  cowpeas,  soy  beans,  etc. 

4.  A  collection  of  economic  seeds,  obtainable  free,  from  the  United 
States  Department  of  Agriculture,  Seed  Laboratory,  Washington,  D.  C. 
Send  $1.50  to  pay  for  packing  and  cases. 

5.  Several  samples  of  seeds  of  alfalfa,  'clover  and  millet,  with  prices, 
should  be  obtained  from  reliable  Kansas  seed  houses. 

The  following  minimum  equipment  should  be  purchased  for  a  class  of 
ten  students,  to  conduct  successfully  the  laboratory  exercises  in  the  fol¬ 
lowing  outline: 

One  pair  of  balances  weighing  to  grams. 

Five  glass  tumblers. 

Five  thermometers. 

Five  glass  or  tin  funnels. 

Five  small  sieves  of  various  size  meshes,  for  sifting  soil. 

Ten  wide-mouth,  eight-ounce  bottles. 

Twenty  pint  Mason  jars. 

Ten  shallow  pans. 

Ten  student  lamp  chimneys. 

Ten  heavy  dinner  plates  for  seed  germination. 

Ten  panes  of  glass  (8  x  10  inches). 

Ten  shallow  wooden  boxes  for  growing  cuttings  (12  x  18  x  3) . 

One-half  pound  small-sized  glass  tubing — one-fourth  inch. 

One-half  pound  small-sized  glass  rods — one-fourth  inch. 

Filter  paper. 

Litmus  paper. 

Several  yards  of  heavy  cotton  cloth  to  use  in  seed  germination. 

One  six-bottle  Babcock  hand  tester  and  supply  of  glassware  and  acid. 
Cost,  $10. 

Sample  of  fertilizer  to  use  in  fertilizer  test  when  this  exercise  can  be 
conducted. 

Ten  grafting  knives.  Cost,  $3. 

A  supply  of  score  cards  for  judging  corn,  horses,  cattle,  sheep  and 
swine. 

Box  of  insect  pms. 

Ten  sand  crucibles. 

One  spade. 

Fifty  glass  test  tubes. 

Box  gummed  labels. 

Ten  thistle  tubes. 

Grafting  wax. 

One  pound  cotton. 

Two  quart  Mason  fruit  jars.  ,,  „  „  .. 

Four  pounds  copper  sulfate,  5  cents  worth  of  potassium  ferrocyamde, 

^SmalT ^mount^cheesecloth.  One  or  two  pounds  No.  3  galvanized 

Ten  small  wide-mouth  bottles.  .  , 

A  small  amount  of  lumber  for  making  insect  boxes,  germination  boxes, 

propagation  beds^  etc. acre  ^  more  of  iand  to  use  for  school  garden  and 

experimental  field. 


Kansas  High  Schools. 


3 


In  addition  to  this  equipment  the  following  reference  books 
should  be  purchased ;  this  is  a  minimum  list.  Additional  books 
should  be  purchased  as  money  is  available : 

1.  The  Soil,  by  F.  H.  King,  published  by  the  Macmillan  Company, 

Chicago.  Price,  $1.50. 

2.  The  First  Principles  of  Soil  Fertility,  by  Alfred  Vivian,  published  by 

the  Orange  Judd  Company,  New  York  City.  Price,  $1. 

S.  Cereals  in  America,  by  Thomas  F.  Hunt,  published  by  the  Orange 
Judd  Company,  New  York  City.  Price,  $1.75. 

4.  Forage  and  Fiber  Crops  in  America,  by  Thomas  F.  Hunt,  published 

by  the  Orange  Judd  Company,  New  York  City.  Price,  $1.75. 

5.  Popular  Fruit  Growing,  by  L.  B.  Green,  published  by  Webb  Publish¬ 

ing  Company,  St.  Paul,  Minn.  Price,  $1. 

6.  Vegetable  Gardening,  by  L.  B.  Green,  published  by  Webb  Publishing 

Company,  St.  Paul,  Minn.  Price,  $1. 

7.  Types  and  Breeds  of  Farm  Animals,  by  C.  S.  Plumb,  published  by 

Ginn  &  Co.,  New  York  City.  Price,  $2. 

8.  Farm  Management,  by  F.  W.  Card,  published  by  Doubleday,  Page 

&  Co.,  New  York  City.  Price,  $2. 

9.  Chapters  in  Elementary  Agriculture,  Nos.  II,  V  and  VI,  Extension 

Department,  Kansas  State  Agricultural  College,  Manhattan,  Kan. 
Free. 

10.  Bulletin  No.  160,  Kansas  State  Experiment  Station,  Manhattan,  Kan. 

Free. 

11.  Bulletin  No.  203,  Bureau  of  Plant  Industry,  United  States  Depart¬ 

ment  of  Agriculture.  Request  bulletin  from  Superintendent  of 
Documents,  United  States  Department  of  Agriculture,  Washing¬ 
ton,  D.  C.  Small  charge. 

12.  The  following  Farmers’  Bulletins,  United  States  Department  of  Agri¬ 

culture:  Nos.  35,  69,  101,  149,  157,  168,  244,  251,  266,  287,  339,  420, 
443,  and  448.  These  bulletins  will  be  sent  free  upon  request  to 
the  Secretary  of  Agriculture,  Washington,  D.  C. 

13.  A  copy  for  each  member  of  the  class  of  the  following  Farmers’  Bul¬ 

letins:  Nos.  44,  123,  143,  154,  157,  187,  203,  218,  229,  255,  and  260. 

14.  “Corn,”  by  Bowman  and  Crossley,  published  by  Waterloo  Printing 

Company,  Waterloo,  Iowa.  Price,  $2. 

SUGGESTIONS  TO  THE  TEACHERS. 

1.  Have  a  definite  plan  for  every  lesson.  Know  what  you 
are  going  to  do  and  decide  in  advance  as  to  the  the  material  to 
be  used. 

2.  The  laboratory  and  field  work  should  accompany  the 
study  of  the  same  subject  in  the  text. 

3.  The  teacher  must  be  prepared  for  the  work  in  agricul¬ 
ture  if  he  expects  to  succeed.  While  it  is  a  live  subject,  one 
filled  with  great  possibilities  for  arousing  interes"  in  the  stu¬ 
dents,  it  is  not  a  “snap”  course  for  the  teacher  or  for  the 
students.  The  teacher  should  be  as  thoroughly  prepared  for 
the  laboratory  work  in  agriculture  as  he  is  for  his  laboratory 
work  in  chemistry  or  physics. 

4.  Every  student  should  keep  a  notebook  in  which  is  care¬ 
fully  recorded  the  laboratory  and  field  exercises.  Insist  upon 
accuracy,  neatness  and  good  English.  The  notebook  should 
contain  the  date,  the  subject  of  every  exercise,  the  material 
used,  description  of  work  done  and  illustrative  drawings  of 
equipment  used,  etc. 


4 


Agriculture  and  Home  Economics. 


5.  It  will  not  be  possible  for  the  majority  of  the  high  schools 
of  Kansas  to  have  demonstration  farms,  but  the  skillful  teacher 
will  use  the  home  farms  and  gardens  of  the  students  for 
demonstrative  work.  After  the  theoretical  side  has  been 
carefully  worked  out  in  the  classroom  and  laboratory  the 
teacher  should  have  every  student  use  a  plot  of  the  home  farm, 
garden,  or  vacant  lot,  to  demonstrate  some  phase  of  the  work 
which  has  been  worked-out  during  the  year.  The  teacher 
should  get  the  cooperation  of  the  parents  in  this  demonstration 
work.  Much  interest  will  be  added  to  the  work  by  organizing 
corn  clubs,  stock-judging  clubs,  poultry  clubs,  etc.,  in  con¬ 
nection  with  the  high  school,  and  then  having  exhibits  and  con¬ 
tests  in  the  high-school  building  sometime  during  the  fall  or 
early  winter. 

6.  A  complete  list  of  Farmers’  Bulletins  should  be  obtained 
by  the  teacher  for  the  school  library.  These  may  be  procured 
free,  from  the  United  States  Department  of  Agriculture,  Wash¬ 
ington,  D.  C.  In  addition,  all  available  state  bulletins  should  be 
obtained  from  the  Kansas  Experiment  Station,  Manhattan, 
Kan.  These  publications  will  furnish  excellent  material  from 
which  to  assign  lists  of  readings. 

7.  The  books  and  bulletins  for  reference  should  be  taken 
from  the  library  by  the  students  only  by  permission  from  the 
teacher.  If  possible  a  separate  case  in  the  library  should  be  I 
provided  for  agricultural  publications. 

8.  Subscribe  for  several  of  the  best  farm  papers.  Use  these 

publications  for  assigned  readings  when  they  treat  upon  sub¬ 
jects  under  discussion.  j 

9.  If  at  any  time  assistance  is  needed  write  the  State  Agri-  * 
cultural  College,  Manhattan,  Kan.  All  the  assistance  possible  , 
will  be  furnished. 


Course  of  Study  in  Agriculture. 

A. — Introduction. 

I.  — Definition  of  Agriculture. 

II.  — Divisions  of  Agriculture. 

1.  Crop  growing.  | 

2.  Live  stock  growing. 

3.  Manufacture. 

III.  — Forces  Controlling  Plant  and  Animal  Growth. 

1.  Heredity. 

2.  Environment. 

Literature : 

1.  “Elements  of  Agriculture”,  Chapter  I. 


Kansas  High  Schools. 


5 


B. — Soils. 

I.  Plant  Food. 

1.  Elements  required  for  plant  growth. 

*  2.  Sources  of  plant  food. 

a.  Air. 

b.  Water. 

c.  Soil. 

3.  Amounts  of  different  elements  in  plants. 

4.  Elements  likely  to  be  deficient  in  soils. 

5.  Functions  of  different  elements. 

6.  How  the  plant  gets  its  food. 

a.  From  the  soil. 

b.  From  the  air. 

7.  Manufacture  of  food  material  in  the  plant. 

8.  Effect  of  time  of  harvesting  on  composition  of  the  plant. 
Laboratory  exercises: 

1.  Percentage  of  water,  dry  matter  and  ash  in  plants.  “A 

Unit  in  Agriculture”,  Ex.  46,  p.  46. 

2.  Osmosis.  “A  Unit  in  Agriculture”,  Ex.  21,  p.  40. 

3.  Root  hairs.  “Elements  of  Agriculture”,  Ex.  26,  p.  73. 

4.  Examination  of  plants  for  starch  and  protein.  “Elements 

of  Agriculture”,  Ex.  28,  29,  p.  73. 

5.  Plant  food.  “A  Unit  in  Agriculture”,  Ex.  45,  p.  45. 
Literature : 

1.  “Elements  of  Agriculture”,  ch.  IV. 

II.  — Soil,  its  physical  nature. 

1.  Origin  and  formation  of  the  soil. 

2.  Composition. 

3.  Classification  of  soils. 

4.  Soil  temperature. 

5.  Soil  water. 

6.  Irrigation. 

7.  Drainage. 

8.  Soil  air. 

^  9.  Organic  matter  in  the  soil. 

10.  Life  in  the  soil. 

Laboratory  exercises: 

6.  Study  of  soil.  “A  Unit  in  Agriculture”,  Ex.  13,  14,  15, 

pp.  35,  36. 

7.  Field  lesson  in  soils.  “A  Unit  in  Agriculture”,  Ex.  16, 

p.  37 . 

8.  Soil  texture.  “A  Unit  in  Agriculture”,  Ex.  17,  p.  37. 

9.  Temperature  of  soils.  “A  Unit  in  Agriculture”,  Ex.  18, 

p.  38. 

10.  Water  capacity  of  soil.  “A  Unit  in  Agriculture”,  Ex.  19, 

p.  39. 

11.  Capillarity  of  soils.  “A  Unit  in  Agriculture”,  Ex.  20, 

p.  39. 

12.  Effects  of  excluding  air  from  the  soil.  “A  Unit  in  Agri¬ 

culture”,  Ex.  25,  p.  41. 

13.  Soil  temperature.  “A  Unit  in  Agriculture”,  Ex.  26,  p.  42. 

14.  Soil  drainage.  “A  Unit  in  Agriculture”,  Ex.  27,  p.  42. 

15.  Evaporation  from  the  soil.  “Elements  of  Agriculture” 

Ex.  42,  p.  106. 

Literature : 

1.  “Elements  of  Agriculture”,  ch.  V,  pp.  75-108. 

2.  “The  Soil”,  by  F.  H.  King,  chs.  1,  2,  5,  6,  8. 

3.  Management  of  soils  to  conserve  moisture.  Farmers’  Bul¬ 

letin  No.  266. 


6 


Agriculture  and  Home  Economics. 


III. — Soil  Fertility. 

1.  Causes  for  decreased  production  of  soils. 

2.  Materials  used  as  fertilizers. 

a.  Nitrogen.  (Fixation  of  nitrogen  by  legumes.) 

b.  Phosphorus. 

c.  Potash. 

d.  Lime. 

e.  Complete  fertilizers. 

3.  Barnyard  manure. 

a.  Value.  (Factors  influencing.) 

b.  Amount  produced  by  farm  animals. 

c.  Losses,  in  manure. 

d.  Application  of  manure. 

4.  Green  manuring. 

Laboratory  exercises. 

16.  Absorption  of  manure  by  soils  and  losses  of  manure.  “Ele¬ 

ments  of  Agriculture”,  Ex.  49,  50,  p.  151. 

17.  Fertilizer  trial  (where  land  is  available) .  “Elements  of 

Agriculture”,  Ex.  52,  p.  151. 

Literature  ." 

1.  “Elements  of  Agriculture”,  ch.  VI,  pp.  109-153. 

2.  “The  First  Principles  of  Soil  Fertility”,  by  Alfred  Vivian. 

C. — Propagation  of  Plants. 

I.  — Propagation  by  Seeds. 

1.  Nature  of  seed. 

2.  Importance  of  vigorous  germination. 

a.  Condition  of  germination.  (Vitality  of  seed;  mois¬ 

ture;  heat;  air.) 

b.  Germination  affected  by:  (Maturity;  age;  kind; 

extremes  of  temperature;  extremes  of  moisture.) 

3.  Seed  analysis  and  valuation. 

4.  Germination  tests. 

5.  Storage  of  seeds. 

II.  — Propagation  Other  Than  by  Seeds. 

1.  Spores. 

2.  Creeping  stems  and  rootstalks. 

3.  Roots. 

4.  Tubers. 

5.  Cuttings.  t 

6.  Grafting. 

7.  Budding. 

8.  Root  grafting. 

9.  Layering. 

Laboratory  exercises : 

18.  Absorption  of  water  by  seeds.  “A  Unit  in  Agriculture”, 

,  Ex.  28,  p.  43.  .  #  1 

19.  Effect  of  temperature  upon  seed  germination.  “A  Unit  of; 

Agriculture”,  Ex.  29,  p.  43. 

20.  Effect  of  air  upon  seed  germination  in  water.  “A  Unit  in 

Agriculture”,  Ex.  30,  p.  43. 

21.  Effect  of  air  upon  seed  germination  Jn  soil.  “A  Unit  in 

Agriculture”,  Ex.  38,  p.  45. 

22.  Relation  of  light  to  growth.  “A  Unit  in  Agriculture”, 

Ex.  39,  p.  45. 

23.  Relation  of  temperature  to  growth.  “A  Unit  in  Agricul¬ 

ture”,  Ex.  40,  p.  45. 

24.  Purity  of  seeds.  “A  Unit  in  Agriculture”,  Ex.  31,  p.  43. 

25.  Making  a  propagation  bed.  “A  Unit  in  Agriculture”, 

Ex.  32,  p.  44. 


Kansas  High  Schools. 


7 


II. — Propagation  Other  Than  by  Seeds — continued . 

Laboratory  exercises: 

26.  Cuttings.  “A  Unit  in  Agriculture”,  Ex.  33,  p.  44. 

27.  Grafting.  (Demonstration  by  teacher.)  “A  Unit  in  Agri¬ 

culture”,  Ex.  34,  p.  44. 

28.  Practice  in  grafting. 

29.  Budding.  (Demonstration  by  teacher.)  “A  Unit  in  Agri¬ 

culture”,  Ex.  35,  p.  44. 

30.  Practice  in  budding. 

Literature: 

1.  “Elements  of  Agriculture”,  ch.  3,  pp.  36-59. 

2.  Farmers’  Bulletin  No.  157. 

D. — Farm  Crops. 

I.  — Corn. 

1.  History  and  types. 

2.  A  study  of  the  corn  plant. 

3.  A  study  of  the  corn  kernel.  4 

4.  Selection,  care  and  preparation  of  the  seed. 

5.  Testing  seed  for  germination. 

6.  Seed-bed,  planting  and  cultivating. 

7.  Varieties  and  distribution. 

a.  Boone  County  White. 

b.  Reid’s  Yellow  Dent. 

c.  Kansas  Sunflower. 

d.  Hildreth. 

e.  Learning. 

f.  Pride  of  Saline. 

8.  Methods  of  corn  improvement. 

a.  Ear-to-row  breeding  plot. 

9.  Uses  of  corn. 

a.  Feed  for  live  stock. 

b.  Human  food. 

c.  Commercial  products. 

Laboratory  exercises: 

31.  A  grain  of  corn.  “A  Unit  in  Agriculture”,  Ex.  1,  p.  27. 

32.  An  ear  of  corn.  “A  Unit  in  Agriculture”,  Ex.  2,  p.  27. 

33.  The  corn  plant.  “A  Unit  in  Agriculture”,  Ex.  3,  p.  28. 

34.  Corn  judging — single  ear.  “A  Unit  in  Agriculture”,  Ex. 

4,  p.  29. 

35.  Corn  judging — use  of  score  card.  “A  Unit  in  Agricul¬ 

ture”,  Ex.  5,  p.  30. 

36.  Corn  judging — use  of  score  card.  “A  Unit  in  Agricul¬ 

ture”,  Ex.  5,  p.  30. 

37.  Testing  seed  corn  for  germination.  “A  Unit  in  Agricul¬ 

ture”,  Ex.  6,  p.  33. 

38.  Depth  to  plant  corn.  “Elements  of  Agriculture”,  Ex.  54, 

p.  238. 

Literature : 

“Elements  of  Agriculture”,  ch.  VII,  pp.  154-178. 

“A  Corn  Primer”,  by  E.  G.  Schafer,  Agricultural  Education, 
vol.  Ill,  ch.  V.  Kansas  State  Agricultural  College. 
“Cereals  in  America”,  by  T.  F.  Hunt. 

“Corn,”  by  Bowman  and  Crossley. 

II.  — Wheat. 

1.  Origin  and  importance. 

2.  Seed-bed  preparation  and  sowing. 

3.  Selection  of  seed. 

4.  Marketing. 

5.  Wheat  products  and  milling. 


8 


Agriculture  and  Home  Economics. 


II.  — W  heat — continued. 

Laboratory  exercises : 

39.  Study  of  a  grain  of  wheat.  “A  Unit  in  Agriculture”,  Ex. 

7,  p.  33. 

40.  Study  of  a  head  of  wheat.  “A  Unit  in  Agriculture”, 

Ex.  8,  p.  34. 

41.  The  wheat  plant.  “A  Unit  of  Agriculture”,  Ex.  9,  p.  34. 

42.  A  visit  to  a  flour  mill.  “Elements  of  Agriculture”,  Ex. 

55,  p.  239. 

Litcvcctuve  • 

1.  “Elements  of  Agriculture”,  ch.  VII;  pp.  178-181. 

2.  “A  Wheat  Primer”,  by  L.  A.  Fitz,  Agricultural  Education, 

vol.  Ill,  ch.  VI.  Kansas  State  Agricultural  College. 

III.  Small  Grain  Cereals  Other  Than  Wheat. 

1.  Oats. 

2.  Barley. 

3.  Rye. 

4.  Rice. 

Laboratory  exercises: 

43.  Study  of  a  head  of  oats.  “A  Unit  in  Agriculture”,  Ex. 

10,  p.  34. 

44.  Study  of  a  head  of  barley.  (Follow  outline  for  study  of  a 

head  of  wheat) . 

45.  Study  of  a  head  of  rye.  (Follow  outline  for  study  of  a 

head  of  wheat.) 

Literature : 

1.  “Elements  of  Agriculture”,  ch.  VII,  pp.  181,  182. 

2.  Farmers’  Bulletin  No.  420.  United  States  Department  of 

Agriculture. 

3.  Farmers’  Bulletin  No.  443.  United  States  Department  of 

Agriculture. 

4.  “Cereals  in  America”,  by  Thomas  F.  Hunt,  chs.  18.  19,  20, 

21,  22,  23. 

IV.  — Sorghums. 

1.  History  and  distribution. 

2.  Classification. 

a.  Saccharine.  (Amber;  orange.) 

b.  Non-saccharine.  (1,  Durra:  Milo,  Brown  durra, 

Jerusalem  corn.  2,  Kafir :  Red,  White,  Black¬ 
hulled  White..  3,  Broom  corn:  Standard,  dwarf.) 

3.  Importance  of  sorghums. 

Laboratory  exercises: 

46.  A  study  of  the  sorghum  head. 

47.  A  study  of  the  sorghum  plant. 

Lit/G^rat/iATS  • 

1.  Farmers’  Bulletin  No.  448.  United  States  Department  of  1 

Agriculture. 

2.  Bulletin  No.  203,  Bureau  of  Plant  Industry,  United  States 

Department  of  Agriculture. 

3.  “Cereals  in  America”,  by  T.  F.  Hunt,  ch.  24. 

V.  — Perennial  Grasses. 

1.  Character  of  perennial  grasses. 

2.  Cultural  methods. 

3.  Grasses  for  hay. 

4.  Grasses  for  pasture. 


Kansas  High  Schools. 


9 


V.  — Perennial  Grasses — continued. 

5.  Varieties  of  grasses. 

a.  Timothy. 

b.  Redtop. 

c.  Meadow  foxtail. 

d.  Kentucky  blue  grass. 

e.  Orchard  grass. 

*  f.  Meadow  fescue. 

g.  Brome  grass. 

h.  Bermuda  grass. 

Laboratory  exercises: 

48.  A  study  of  grasses.  (Follow  outline  for  study  of  legumes.) 
“A  Unit  of  Agriculture”,  Ex.  11,  p.  34. 

T jitaratura  * 

1.  “Elements  of  Agriculture”,  ch.  VII,  pp.  170-188. 

2.  “The  Forage  and  Fiber  Crops  in  America”,  by  T.  F.  Hunt. 

VI.  — Legumes. 


Clovers. 

a. 

Red. 

b. 

Alsike. 

c. 

Crimson. 

d. 

Mammoth. 

e. 

Sweet. 

f. 

White. 

2.  Alfalfa. 

a.  Distribution. 

b.  Culture  and  production. 

3.  Annual  Legumes. 

a.  Cowpeas. 

b.  Soy  beans. 

c.  Field  peas.  N 

Laboratory  exercises : 

49.  Study  of  Legumes.  “A  Unit  in  Agriculture”,  Ex.  11,  p.  34. 
Literature : 

1.  “Elements  of  Agriculture”,  ch.  VII,  pp.  188-198. 

2.  “The  Forage  and  Fiber  Crops  in  America”,  by  T.  F.  Hunt. 

3.  Farmers’  Bulletin  No.  339,  United  States  Department  of 

Agriculture. 

4.  Bulletin  No.  160,  Kansas  Experiment  Station. 

VII.  — Annual  Forage  Crops. 

1.  Millet. 

2.  Cereals. 

a.  Corn. 

b.  Wheat. 

c.  Oats,  etc. 

Literature : 

1.  Farmers’  Bulletins  Nos.  69,  101  and  168.  United  States 
Department  of  Agriculture. 

VIII.  — Roots  and  Tubers. 

1.  Beets. 

2.  Rape. 

3.  Potatoes.  ! 

Laboratory  exercises: 

50.  Study  of  the  Irish  potato.  “A  Unit  in  Agriculture”,  Ex. 

12,  p.  35. 

Literature : 

1.  “The  Forage  and  Fiber  Crops  in  America”,  by  T.  F.  Hunt. 

2.  Farmers’  Bulletins  Nos.  25,  149,  244,  251,  United  States 

Department  of  Agriculture. 


10 


Agriculture  and  Home  Economics. 


IX.  — Fiber  Crops. 

1.  Cotton. 

a.  Description  and  distribution. 

b.  Types. 

c.  Cultural  methods. 

d.  Harvesting  and  marketing. 

e.  Manufacture  and  use. 

2.  Flax. 

a.  Cultural  methods  and  use. 

Literature : 

1.  “Elements  of  Agriculture”,  ch.  VII,  pp.  198-216. 

2.  “The  Forage  and  Fiber  Crops  of  America”,  by  T.  F.  Hunt. 

chs.  16-23. 

X.  — The  Wood  Crop. 

1.  Forests  of  the  United  States. 

2.  Forests  and  climate. 

3.  Conservative  lumbering. 

4.  The  farm  woodlot. 

5.  Trees  to  plant. 

Laboratory  exercises: 

51.  Farm  forestry.  “A  Unit  in  Agriculture”,  Ex.  69,  p.  63. 
Literature : 

1.  “Elements  of  Agriculture”,  ch.  VII,  pp.  216-227. 

XI.  — Systems  of  Cropping. 

1.  Choice  of  crops. 

2.  Crop  rotation. 

a.  Advantages. 

b.  Profits  from. 

3.  Crop  rotation  and  crop  failures. 

4.  Examples  of  crop  rotation. 

Laboratory  exercises : 

52.  Planning  a  cropping  system.  “Elements  of  Agriculture”, 

Ex.  68,  p.  280, 

Literature : 

1.  “Elements  of  Agriculture”,  ch.  IX,  pp.  272-280. 

2.  “First  Principles  of  Soil  Fertility”,  by  Alfred  Vivian, 

ch.  X. 

E. — Orchard  and  Garden  Crops. 

I. — Orchards. 

1.  Locating  the  orchard. 

2.  Preparing  the  land. 

3.  Setting  the  trees. 

4.  After  management. 

a.  Pruning. 

b.  Spraying. 

c.  Frost  protection. 

d.  Thinning,  picking,  storing  and  marketing. 

5.  Varieties  of  fruit. 

a.  Pome  fruits.  (Apple;  pear;  quince,  etc.) 

b.  Drupe  or  stone  fruits.  (Peach;  plum — European, 

American,  Japanese;  cherry;  apricot;  grape.) 

c.  Bush  fruits.  (Raspberry,  blackberry,  etc.) 
Laboratory  exercises : 

53.  How  to  plant  a  tree.  “Elements  of  Agriculture”,  Ex. 

60,  p.  241. 

Literature : 

1.  “Elements  of  Agriculture”,  ch.  VII,  pp.  227-234. 

2.  “Popular  Fruit  Growing”,  by  L.  B.  Green. 


Kansas  High  Schools, 


11 


II. — Gardens. 

1.  Selection  of  garden  spot. 

2.  Tillage  operations. 

3.  Cold  frames. 

4.  Hotbeds. 

5.  Vegetables  to  be  grown. 

a.  Early,  hardy.  (Asparagus,  rhubarb,  beets,  cabbage, 

carrots,  cauliflower,  celery,  lettuce,  onions, 
parsnips,  early  peas,  radishes,  potatoes.) 

b.  Late,  tender.  (Beans,  corn,  cucumbers,  egg  plant, 

muskmelons,  peas,  peppers,  summer  squash, 
tomatoes.) 

Laboratory  exercises: 

54.  The  home  garden.  “A  Unit  in  Agriculture”,  Ex.  68,  p.  63/ 
Literature : 

1.  “Elements  of  Agriculture”,  ch.  VII,  pp.  234-237. 

2.  “Vegetable  Gardening”,  by  L.  B.  Green. 

F. — Enemies  of  Plants, 

I.  — Weeds. 

1.  Control. 

II.  — Bacterial  Diseases. 

1.  Character. 

2.  Examples. 

3.  Treatment. 

III.  — Fungous  Diseases. 

1.  Character. 

2.  Examples. 

3.  Treatment. 

IV.  — Parasitic  Plants. 

1.  Dodder. 

V.  — Insects. 

1.  Biting  insects,  as  potato  beetle. 

2.  Sucking  insects,  as  chinch  bugs. 

VI.  — Spraying  to  Control  Insects  and  Diseases. 

1.  Fungicide. 

2.  Poisons  for  biting  insects. 

3.  Contact  remedies  for  sucking  insects. 

Laboratory  exercises: 

55.  Bacteria  and  molds.  “A  Unit  in  Agriculture”,  Ex.  47, 

p.  46. 

56.  Preparation  of  Bordeaux  mixture.  “A  Unit  in  Agricul¬ 

ture”,  Ex.  48,  p.  47. 

57.  Making  an  insect  net.  “A  Unit  in  Agriculture”,  Ex.  49, 

p.  48. 

58.  Making  a  killing  bottle,  insect  box  and  spreading  board. 

“A  Unit  in  Agriculture”,  Ex.  50,  51,  52,  pp.  48,  49. 

59.  Killing  and  mounting  insects.  “A  Unit  in  Agriculture”, 

Ex.  53,  p.  49. 

Literature  * 

1,  “Elements  of  Agriculture”,  ch.  VIII,  pp.  244-271. 


12 


Agriculture  and  Home  Economics. 


G. — Animal  Husbandry. 

I.  — Feeds. 

1.  Composition  of  feeds. 

a.  Water. 

b.  Ash. 

c.  Protein. 

d.  Fat. 

e.  Crude  fiber. 

f.  Nitrogen-free  extract. 

2.  Functions  of  the  different  food  materials. 

3.  Digestibility  of  feeds. 

4.  Use  of  Food. 

a.  Maintenance. 

b.  External  work. 

c.  Production. 

5.  Comparison  of  concentrates  and  roughage. 

6.  Balanced  rations. 

7.  Computing  rations. 

8.  Condimental  foods. 

Laboratory  exercises: 

60.  Computing  rations.  “Elements  of  Agriculture”,  Questions 

and  Problems,  pp.  288-299. 

Literature : 

1.  “Elements  of  Agriculture”,  ch.  X,  pp.  281-299. 

2.  “Feeds  and  Feeding”,  by  W.  A.  Henry. 

II.  — The  Horse. 

1.  Origin  and  brief  history. 

2.  Types. 

a.  Speed. 

b.  Draft. 

3.  Breeds  of  horses. 

4.  Care  of  horses. 

Laboratory  exercises: 

61.  Judging  the  draft  horse  by  score  card.  “A  Unit  in  Agri¬ 

culture”,  Ex.  57,  pp.  51,  52. 

62.  Judging  the  light  horse  by  score  card.  “A  Unit  in  Agri¬ 

culture”,  Ex.  58,  pp.  53,  59. 

TAtfiraturp,  * 

1.  “Elements  of  Agriculture”,  ch.  XI,  pp.  301-321. 

2.  “Types  and  Breeds  of  Farm  Animals”,  by  C.  S.  Plumb, 

pp.  1-166. 

III.  — Cattle. 

1.  Origin  and  history. 

2.  Types. 

a.  Beef. 

b.  Dairy. 

3.  Breeds. 

a.  Beef — Shorthorns,  Hereford,  Aberdeen  Angus,  etc. 

b.  Dairy — Jersev,  Holstein,  Friesian,  Ayrshire,  etc. 

c.  Dual  purpose — Shorthorn  (milking  strains),  Devon, 

Red  Polled. 

4.  Cattle  products. 

a.  Milk.  (Composition;  commercial  forms;  Babcock 

test.) 

b.  Dairy  records. 

5:  Diseases  of  cattle. 


Kansas  High  Schools. 


13 


III.  — Cattle — continued. 

Laboratory  exercises: 

63.  Study  of  the  cuts  of  beef.  “A  Unit  in  Agriculture”, 

Ex.  54,  p.  49. 

64.  Judging  of  beef  cattle  by  score  card.  “A  Unit  in  Agri¬ 

culture”,  Ex.  59,  pp.  55,  56. 

65.  Judging  of  dairy  cattle  by  score  card.  “A  Unit  in  Agri¬ 

culture”,  Ex.  60,  pp.  57,  58. 

66.  The  Babcock  test  for  butter  fat  in  milk.  “ A  Unit  in 

Agriculture”,  Ex.  71,  pp.  63,  64.  “Elements  of  Agri¬ 
culture”,  Ex.  74,  pp.  345-347. 

Literature : 

1.  “Elements  of  Agriculture”,  ch.  VII,  pp.  325-350. 

2.  “Types  and  Breeds  of  Farm  Animals”,  by  C.  S.  Plumb,  pp. 

175-332. 

IV.  — Sheep. 

1.  Types. 

a.  Fine  wooled — Merino,  Rambouillet,  Delaine,  etc. 

b.  Middle  wooled — Southdown,  Shropshire,  Hampshire, 

etc. 

c.  Long  wooled — Cheviot,  Cotswold,  Leicester,  etc. 

2.  Care  of  sheep. 

Laboratory  exercises: 

67.  Judging  of  sheep  by  score  card.  “A  Unit  in  Agriculture”, 

Ex.  61,  pp.  59,  60. 

Literature : 

1.  “Elements  of  Agriculture”,  ch.  XIII,  pp.  351-356. 

2.  “Types  and  Breeds  of  Farm  Animals”,  by  C.  S.  Plumb, 

pp.  333-454. 

V.  — Swine. 

1.  History  and  distribution. 

2.  Breeds. 

3.  Care. 

4.  Diseases. 

Laboratory  exercises: 

68.  Judging  of  swine  by  score  card.  “A  Unit  in  Agriculture”, 

Ex.  62,  p.  61. 

Literature  * 

1.  “Elements  of  Agriculture”,  ch.  XIV,  pp.  357-361. 

2.  “Types  and  Breeds  of  Farm  Animals”,  by  C.  S.  Plumb, 

pp.  467-554. 

VI.  — Poultry — Chickens. 

1.  Types  and  breeds. 

a.  Meat  breeds — Brahma,  Cochin,  Langshan. 

b.  General  purpose  breeds — Plymouth  Rock,  Wyandotte,. 

Rhode  Island  Red. 

c.  Egg  breeds — Leghorn,  Minorca,  Black  Spanish. 

d.  Ornamental  breeds — Polish,  Game,  Bantam. 

2.  Care  of  poultry. 

a.  Feeding. 

b.  The  incubator. 

c.  Poultry  houses. 

Laboratory  exercises: 

69.  Study  of  an  egg.  “A  Unit  in  Agriculture”,  Ex.  55,  pp. 

49,  50.  “Elements  of  Agriculture”,  Ex.  79,  pp.  368-371. 

70.  Poultry  houses.  “A  Unit  in  Agriculture”,  Ex.  56,  p.  50. 
Literature  * 

1.  “Elements  of  Agriculture”,  ch.  XV,  pp.  362-371. 

2.  Farmers’  Bulletin  No.  287,  United  States  Department  of 

Agriculture. 


14 


Agriculture  and  Home  Economics. 


H. — Farm  Management. 

I.  — The  Choice  of  a  Farm. 

1.  Size  of  farm. 

2.  Location. 

3.  Topography. 

4.  Soils. 

5.  Environment. 

6.  Improvements. 

7.  Working  capital. 

II.  — Farm  Records  and  Accounts. 

1.  Methods. 

III.  — The  Farm  House,  or  Dwelling. 

1.  Location. 

2.  Character. 

3.  Arrangement,  etc. 

IV.  — Other  Farm  Buildings. 

1.  Number. 

2.  Location. 

3.  Purpose,  etc. 

V. — The  Farm  Community. 

1.  Agricultural  societies. 

a.  Horticultural  society. 

b.  Grange. 

c.  Farmers’  institute. 

2.  The  country  school. 

3.  The  country  church. 

Laboratory  exercises: 

71.  Plan  of  farm.  “A  Unit  in  Agriculture”,  Ex.  63,  p.  62. 

72.  Plan  of  home.  “A  Unit  in  Agriculture”,  Ex.  64,  p.  62. 

73.  Plan  of  barn.  “A  Unit  in  Agriculture”,  Ex.  65,  p.  62. 

74.  A  farm  problem.  “Elements  of  Agriculture”,  Ex.  84 

p.  387. 

Literature  * 

1.  “Elements  of  Agriculture”,  chs.  XVI,  XVII,  XVIII,  pp 

372-399. 

2.  “Farm  Management”,  by  F,  W.  Card. 


Agricultural  Text  and  Reference  Books, 

list  of  publishers. 

1.  The  Macmillan  Company,  Chicago. 

2.  Ginn  &  Company,  Chicago. 

3.  Orange  Judd  Company,  New  York  City. 

4.  American  Book  Company,  Chicago. 

5.  University  of  Wisconsin,  Madison,  Wis. 

•6.  Century  Publishing  Co.,  New  York  City. 

7.  Steiner  Publishing  Company,  Toledo,  Ohio. 

8.  D.  C.  Heath  &  Co.,  Chicago. 

9.  Webb  Publishing  Company,  St.  Paul,  Minn. 

10.  John  Wiley  &  Sons,  New  York  City. 

11.  J.  B.  Lippincott  Company,  Philadelphia,  Pa. 

12.  Doubleday,  Page  &  Company,  New  York  City. 

13.  Home  Correspondence  School,  Springfield,  Mass. 

14.  H.  W.  Mumford,  Urbana,  Ill. 

15.  Sanders  Publishing  Company,  Chicago,  Ill. 

16.  D.  Appleton  Company,  Chicago,  Ill. 

17.  F.  H.  King,  University  avenue,  Madison,  Wis. 

18.  Kenyon  Publishing  Company,  Des  Moines,  Iowa. 

19.  E.  P.  Dutton  &  Co.,  Chicago,  Ill. 

20.  Row  Peterson  &  Co.,  378  Wabash  avenue,  Chicago,  Ill. 

21.  A.  C.  McClurg  &  Co.,  Chicago,  Ill. 

22.  Charities  Publication  Committee,  105  East  Twenty-second  street,  New  York  City. 

23.  Howard  R.  Smith,  Lincoln,  Neb. 


Kansas  High  Schools. 


15 


soils  and  crops. 

Figures  following  tire  titles  refer  to  publishers  given  in  the  list  at  bottom  of  page  14. 
Author,  Title,  Publisher,  and  Price. 

McDonald,  “Dry  Farming,”  6.  $1.20. 

Roberts,  “Fertility  of  the  Land,”  1.  $1.25. 

Burkett,  “Soils,”  3.  $1.25. 

Voorhees,  “Fertilizers,”  1.  $1.25. 

Hall,  “The  Soil,”  19.  $1.50. 

Snyder,  “Soils  and  Fertilizers,”  1.  $1.25. 

King,  “Irrigation  and  Drainage,”  1.  $1.50. 

Lyon  and  Fippin,  “Principles  of  Soil  Management,”  1.  $1.75. 

Elliott,  “Practical  Farm  Drainage,”  10.  $1.50. 

Widtsoe,  “Dry  Farming,”  1.  $1.50. 

Fletcher,  “Soils,”  12.  $2.00. 

Hall,  “Book  of  Rothamsted  Experiments,”  19.  $3.50. 

Hilgard,  “Soils,”  1.  $4.00. 

Stevenson  and  Schaub,  “Soil  Physics  Laboratory  Guide,”  3.  50  cents. 

McCall,  “The  Physical  Properties  of  Soils,”  3.  50  cents. 

King,  “Physics  of  Agriculture,”  17.  $1.75. 

Spillman,  “Farm  Grasses  in  the  United  States,”  .3.  $1.00. 

Shaw,  “Soiling  Crops  and  the  Silo,”  3.  $1.50. 

Lyon  and  Montgomery,  “Examining  and  Grading  Grains,”  2.  60  cents. 

Coburn,  “Alfalfa,”  3.  $2.00. 

Wing,  “Alfalfa  in  America,”  15.  $2.00. 

Myrick,  “Book  of  Corn,”  3.  $1.50. 

Dondlinger,  “Book  of  Wheat,”  3.  $2.00. 

Frazer,  “The  Potato,”  3.  75  cents. 

Weed,  “Farm  Friends  and  Farm  Foes,”  8.  90  cents. 

Shamel,  “Manual  of  Corn  Judging,”  3.  50  cents. 

Shoesmith,  “Study  of  Corn,”  3.  50  cents. 

Shaw,  “Clovers,”  3.  $1.00. 

Shaw,  “Forage  Crops  Other  Than  Grasses,”  3.  $1.00. 

Shaw,  “Grasses,”  9.  $1.50. 

Voorhees,  “Forage  Crops,”  1.  $1.50. 

Wilkinson,  “Study  of  the  Cotton  Plant,”  16.  35  cents. 

Burkett,  “Farm  Crops,”  3.  $1.50. 


ORCHARDING  AND  GARDENING. 

Goff,  “Principles  of  Plant  Culture,”  5.  $1.00. 

Bailey,  “The  Forcing  Book,”  1.  $1.25. 

Waugh,  “The  American  Apple  Orchard,”  3.  $1.00. 

Duggar,  “Fungous  Diseases  of  Plants,”  2.  $2.00. 

Bailey,  “Nursing  Book,”  1.  $1.50. 

Bailey  “Garden  Making,”  1.  $1.00. 

Bailey,  “Principles  of  Fruit  Growing,”  1.  $1.50. 

Bailey,  “Pruning  Book,”  1.  $1.50. 

Greene,  “Among  School  Gardens,”  22.  $1.25. 

Card,  “Bush  Fruits,”  1.  1.50. 

Rawson,  “Success  in  Market  Gardening,”  12.  $1.10. 

Bailey,  “Principles  of  Vegetable  Gardening,”  1.  $1.25. 

Brunett,  “The  Vegetable  Garden,”  12.  $1.50. 

Bailey,  “Plant  Breeding,”  1.  $1.25. 

Brunett,  “The  Flower  Garden,”  12.  $1.50. 

Bailey,  “Manual  of  Gardening,”  1.  $2.00. 

Lodeman,  “Spraying  of  Plants,”  1.  $1.25. 

Stevens  and  Hall,  “Diseases  of  Economic  Plants,”  1.  $2.00. 

Conn,  “Bacteria  Yeasts  and  Molds  in  the  Home,”  2.  60  cents. 

Lipman,  “Bacteria  in  Relation  to  Country  Life,”  1.  $1.50. 


16 


Agriculture  and  Home  Economics. 


ANIMAL  HUSBANDRY. 

Author,  Title,  Publisher,  and  Price. 

Roberts,  “The  Horse,”  1.  $1.25. 

Johnston,  “The  Horse  Book/'  15.  $1.00. 

Mumford,  “Beef  Production,”  14.  $1.50. 

Shaw,  “Management  and  Feeding  of  Cattle,”  3.  $2.00. 

Coburn,  “Swine  in  America,”  3.  $2.50. 

Craig,  “Diseases  of  Swine,”  3.  75  cents. 

Wing,  “Sheep  Farming  in  America,”  15.  $1.00. 

Craig,  “Judging  Live  Stock,”  18.  $1.50. 

Wilcox,  “Farm  Animals,”  12.  $2.00. 

Shaw,  “Animal  Breeding,”  3.  $1.50. 

Salmon,  “Diseases  of  Poultry,”  3.  50  cerjts. 

Robinson,  “Poultry  Craft,”  3.  $1.50. 

Valentine,  “How  to  Keep  Hens  for  Profit,”  1.  $1.50. 

Mayo,  “Diseases  of  Animals,”  1.  $1.50. 

Davenport,  “Domesticated  Animals  and  Plants,”  2.  $1.25. 

Comstock,  “How  to  Keep  Bees,”  12.  $1.00. 

Comstock,  “Insect  Life,”  16.  $1.50. 

Smith,  “Our  Insect  Friends  and  Enemies,”  11.  $1.50. 

Jordan,  “Feeding  of  Animals,”  1.  $1.50. 

Shaw,  “Feeding  of  Farm  Animals,”  3.  $2.00. 

Wing,  “Milk  and  Its  Products,”  1.  $1.50. 

Greeley,  “The  Farm  Dairy,”  15.  $1.00. 

Farrington  and  Woll,  “Testing  Milk  and  Its  Products,”  1.  $1.00. 

Lane,  “The  Business  of  Dairying,”  3.  $1.25. 

Smith,  “Profitable  Stock  Feeding,”  23.  $1.50. 


FARM  MANAGEMENT. 

Hunt,  “How  to  Choose  a  Farm,”  1.  $1.75. 

Roberts,  “Farmers'  Business  Handbook,”  1.  $1.25. 

Steiner,  “How  to  Keep  Farm  Accounts,”  7.  $2.00. 

Roberts,  “The  Farmstead,”  1.  $1.50. 

King,  “Ventilation,”  17.  75  cents. 

Davidson  and  Chase,  “Farm  Machinery  and  Farm  Motors,”  3.  $2.00. 

Warren  and  Livermore,  “Laboratory  Exercises  in  Farm  Manage¬ 
ment,”  1.  80  cents. 


MISCELLANEOUS. 

Brooks,  “Agriculture,”  3  volumes,  13.  About  $5.00. 

Burkett,  Stevens  and  Hill,  “Agriculture  for  Beginners,”  2.  75  cents. 

Goodrich,  “First  Book  of  Farming,”  12.  $1.00. 

Jackson  and  Dougherty,  “Agriculture  Through  the  Laboratory  and 
School  Garden,”  3.  $1.50. 

McLeman,  “Manual  of  Practical  Farming,”  1.  $1.50. 

Wilkinson,  “Practical  Agriculture,”  4.  $1.00. 

Bailey,  “Principles  of  Agriculture,”  1.  $1.25. 

Davis,  “Rural  School  Agriculture,”  3.  $1.00. 

Duggar,  “Agriculture  for  Southern  Schools,”  1.  75  cents. 

Hatch  and  Hazelwood,  “Elementary  Agriculture,”  20.  60  cents. 

Goff  and  Mayne,  “First  Principles  of  Agriculture,”  4.  80  cents. 

Massey,  “Practical  Farming,”  21.  $1.50. 

King,  “The  Physics  of  Agriculture,”  17.  $1.75. 

Bailey,  “Cyclopedia  of  American  Agriculture,”  4  volumes,  1.  $20.00. 

Hatch  and  Hazelwood,  “Elementary  Agriculture,”  20.  50  cents. 

Bricker,  “The  Teaching  of  Agriculture  in  High  Schools,”  1.  $1.00. 


Kansas  High  Schools. 


17 


RELIABLE  DEALERS  IN  APPARATUS. 
Chemical  apparatus  and  glassware : 

E.  H.  Sargent  &  Co.,  Chicago. 

Eimer  &  Amend,  New  York  City. 

Bausch  &  Lomb  Optical  Co.,  Rochester,  N.  Y. 
Woldenberg  &  Schaar,  378  Wabash  avenue,  Chicago. 
Henry  Heil  Chemical  Co.,  St.  Louis. 

General  physical  and  agricultural  supplies: 

Central  Scientific  Co.,  Chicago. 

E.  H.  Stoelting  Co.,  Chicago. 

Henry  Heil  Chemical  Co.,  St.  Louis. 

Dairy  laboratory  supplies: 

A.  H.  Barber  Co.,  Chicago. 

Creamery  Cooperative  Supply  Co.,  Milwaukee,  Wis. 
The  Creamery  Package  Mfg.  Co.,  Kansas  City,  Mo. 


18 


Agriculture  anb  Home  Economics. 


DOMESTIC  SCIENCE. 

One  Unit. 

The  growing  realization  of  the  importance  of  and  the  in¬ 
terest  in  the  study  of  home  economics  in  the  state  has  made 
it  necessary,  in  so  far  as  is  possible,  to  establish  a  standard 
course  of  study.  In  the  absence  of  a  satisfactory  text  in  either 
domestic  science  or  domestic  art,  the  following  syllabus,  with 
suggestive  details  and  bibliography,  insures  a  similarity  of 
subject  material  but  does  not  limit  the  individuality  of  the 
teacher. 

OBJECT  OF  THE  COURSE. 

The  purpose  of  a  course  in  domestic  science  is  twofold.  It 
has  both  a  social  and  an  educational  aspect.  From  a  social 
point  of  view,  it  dignifies  manual  labor,  it  brings  the  school 
into  closer  relations  with  the  home  and  the  community,  with 
an  uplifting  influence  on  both,  and  teaches  that  home  making 
is  a  profession  requiring  training  just  as  truly  as  does  that 
of  the  doctor  or  the  lawyer;  educationally,  it  correlates  with 
all  other  school  work  to  so  great  a  degree  as  to  furnish  appli¬ 
cation  for  much  in  education  that  may  otherwise  appear 
formal,  it  trains  the  head  to  purposeful  thinking,  and  teaches 
the  hand  to  obey  the  thought  to  its  own  greatest  efficiency. 
Specifically,  it  teaches  that  there  is  a  right  way  of  preparing 
food  so  that  it  may  serve  its  purpose  of  nourishment  eco¬ 
nomically  ;  that  there  is  a  labor  saving  and  a  labor  making  way 
of  performing  the  household  tasks;  and  that  work  well  and 
skillfully  done  is  not  drudgery  but  an  interest-absorbing 
occupation. 

TIME. 

The  time  given  to  the  work  should  be  three  periods  per 
week  if  domestic  science  is  to  be  a  part  of  the  unit  credit 
with  domestic  art,  or  should  be  five  periods  per  week  if  it  is 
to  constitute  a  unit  in  itself.  These  periods  must  be  double 
periods  if  used  for  laboratory  work,  but  should  be  single 
periods  if  used  for  lecture  and  recitation.  For  the  three-fifths 
unit,  one  single  period  for  theory  and  two  double  periods  for 
practice  is  suggested,  and  for  the  five-fifths  unit,  two  single 
periods  for  theory  with  three  double  periods  for  practice. 

PREVIOUS  TRAINING. 

This  course  is  planned  for  those  who  have  had  no  previous 
school  training  in  domestic  science. 


Kansas  High  Schools. 


19 


EQUIPMENT. 

A.  Least  Possible  for  Satisfactory  Work  for  Class  of  12: 

One  gas,  coal  or  gasoline  range  with  oven,  laboratory  tables  to 
supply  each  student  with  at  least  30  inches  working  space 
and  one  drawer  for  individual  equipment. 

Twelve  gas  plates. 

Note. — For  further  discussion  of  stoves  and  fuel,  see  suggestions  at  end  of  this  list. 

One  supply  table. 

One  cupboard. 

One  teacher’s  desk  and  chair. 

Six  stationary  towel  racks  or  one  large  clothes  horse. 

Twelve  stools. 

Note. — A  small  seat  may  be  made  to  draw  out  from  table  instead  of  using  stool.  (See 
page  23,  “Outline  Lessons  in  Housekeeping,”  Office  of  Indian  Affairs,  Government  Print¬ 
ing  Office,  Washington,  D.  C.,  for  diagram  of  table  to  which  draw  seat  could  be  added.) 

One  refrigerator  or  ice  box. 

Twelve  standard  bread  tins  4Y2  x  4Y2  x  9. 

Note. — Instead  of  the  standard  bread  tins  for  two  girls,  individual  bread  tins  2x3x6 
can  be  made  by  the  local  hardware  store,  and  sold  at  hot  to  exceed  10  cents  each.  Thes® 
prove  very  satisfactory. 

One  large  supply  canister,  size  to  hold  50  pounds  of  flour. 

Two  2-quart  supply  canisters. 

Four  1-quart  supply  canisters. 

Ten  jelly  glasses  with  lids. 

One  potato  ricer. 

One  frying  basket. 

One  frying  kettle. 

Six  four-hole  muffin  pans. 

Three  rolling-pins. 

Note. — Small  rolling-pins  are  very  satisfactory.  These  can  be  made  by  boys  in  manual¬ 
training  work.  They  are  not  likely  to  be  needed  before  the  middle  of  the  first  term, 
hence  ample  time  for  the  boys  to  make  them. 

One  toaster. 

Three  cake  tins  for  loaf  cake. 

Three  wire  cake  coolers. 

One  medium-sized  meat  grinder. 

One  2-quart  coffeepot. 

One  1-quart  teapot. 

Note. — Three  one-quart  coffee  and  tea  pots  are  really  much  more  satisfactory,  i.  e., 
a  one-quart  pot  of  each  for  four  girls. 

One  large  steel  skillet. 

One  1-quart  bean  pot. 

One  roaster  with  cover. 

Two  teakettles. 

Two  chemical  thermometers,  one  Fahrenheit  and  one  Centigrade. 
One  bread  knife. 

One  butcher  knife. 

One  can  opener. 

One  corkscrew. 

One  ice  pick. 

One  knife  sharpener. 

One  trussing  needle. 

One  large  milk  pitcher. 

One  pair  scissors. 

One  quart  measure. 

One  dustpan. 

One  broom. 

One  stove  brush. 


/ 


20 


Agriculture  and  Home  Economics. 


One  garbage  bucket.  4 

One  clock. 

Five  dozen  tea  towels.  (May  be  furnished  by  student  if 
necessary.) 

Two  % -dozen  dishcloths.  (May  be  furnished  by  student,  if 
necessary.) 

Twelve  vegetable  knives. 

Twelve  case  knives. 

Twelve  forks. 

Twelve  tablespoons,  silver  or  metal. 

Twenty-four  teaspoons,  silver  or  metal. 

Twelve  crockery  bowls,  1  quart. 

Twelve  glass  measuring  cups — standard,  %  pint. 

Twelve  desk  plates. 

Twelve  crockery  ramekins. 

Twelve  tin  pie  pans  (4V2  inches). 

Twelve  dish  pans. 

Twelve  small  sauce  pans  with  handle. 

Twelve  small  steel  skillets,  omelet  pans. 

Six  small  wire  sieves. 

Two  glass  lemon  squeezers. 

Six  egg  beaters — small  size,  i.  e.,  for  one  egg. 

Six  kettles. 

Six  double  boilers  or  improvised  double  cookers,  with  sauce  pan 
and  kettle. 

Six  soap  dishes. 

Six  scrubbing  brushes. 

STOVES  AND  FUEL. 

In  many  towns  the  use  of  gas  plates  is  impossible,  but  some  form  of 
individual  stove  should  be  supplied.  There  are  a  number  of  possibilities: 

1.  Coal-oil  stoves. — Somewhat  dirty,  and  *  therefore  rather  unsatis¬ 

factory. 

2.  Gasoline  stoves. — Less  dirty,  too  dangerous. 

3.  Electric  plates. — Most  ideal,  very  expensive. 

4.  Gas  plates. — Furnished  with  gas  from  gasoline,  retained  in  outside 

tank  or  cistern.  Safe. 

5.  Alcohol  stoves. — For  burning  denatured  alcohol.  (Caution  should 

be  made  emphatic  that  under  no  circumstances  should  use  of 
wood  alcohol  be  permitted  for  burning  in  these  stoves.  Wood 
alcohol  burns  to  formaldehyde  and  water.  Formaldehyde  fumes 
have  a  paralyzing  effect  upon  muscles  of  eyes  and  throat,  and 
wood  alcohol  is  hence  injurious  to  burn  for  light  or  fuel. 
Denatured  alcohol  is  common  ethyl  or  “spirit”  alcohol  plus  a 
minimum  quantity  of  poison,  which  renders  it  undrinkable.  This 
when  burned  simply  oxidizes  to  carbon  dioxide  and  water.) 

The  alcohol  stove  seems  to  be  most  satisfactory  of  all.  For  list  of 
varieties  of  these  stoves  address: 

Orr  &  Lockett,  hardware  dealers,  71-73  Randolph  St.,  Chicago,  Ill.  (Also 
list  of  domestic-science  equipment  and  table  tops.) 

E.  H.  Sheldon  &  Co.,  320-328  N.  May  St.,  Chicago,  Ill.  (Also  for 
catalogue  of  tables  for  domestic  science  kitchens  and  varieties  of 
table  tops.) 

M.  &  D.  Range  Co.,  96-100  Lake  St.,  Chicago,  Ill.  (Also  for  all  hardware 
equipment  for  domestic-science  departments.) 

The  Bangs  Hardware  Co.,  Chicago,  Ill. 

Specialists  in  alcohol  stoves: 

Manning  Bowman  Co.,  Meriden,  Conn.  (Send  for  booklet.)  Cost,  $4.50 
for  No.  60,  a  very  ideal  little  stove;  also  sell  one  for  $2.50. 

The  Norma  alcohol  stove  costs  $2.50.  Address  Walker  &  Co.,  Boston, 
Mass. 

Lewis  &  Conger,  New  York  City,  sell  a  stove  for  $2.70. 


Kansas  High  Schools. 


21 


The  government  bulletin  on  “Outline  Lessons  in  Housekeeping,”  sent  out 
from  Office  of  Indian  Affairs,  Government  Printing  Office,  quotes  a 
price  on  individual  alcohol  stoves  of  $1.25  each.  At  that  price  the 
stoves  ought  to  be  within  the  reach  of  any  school  for  individual  equip¬ 
ment.  Caution  should  be  made,  in  the  use  of  the  alcohol  stove  with 
tank,  that  the  tank  be  filled  only  to  two-thirds  its  capacity,  to  allow 
for  expansion  under  conditions  of  increased  warmth. 

Note. — The  government  bulletin  mentioned  above  also  gives  lists  of  individual  and 
general  equipments  for  classes  in  domestic  science.  That  list  is  a  “minimum”  equipment, 
at  fairly  reasonable  cost,  and  from  it  several  mentioned  ai'ticles  might  be  wisely  elimi¬ 
nated.  A  second  bulletin  put  out  by  the  government  from  the  Office  of  Indian  Affairs, 
entitled,  “Some  Things  that  a  Girl  Should  Know  How  to  Do,  and  Hence  Should  Learn 
How  to  Do  While  in  School,”  will  also  be  found  helpful  in  this  work. 

B.  Additional  Desirable  Equipment: 

One  fireless  cooker. 

Twelve  small  wooden  spoons. 

Twelve  steel  spatulas  (6-inch). 

Twelve  square  cake  tins  (1^4  x  1%  x  4*4 )  • 

Twelve  egg  whisks. 

Ten  safety  match-holders. 

Six  small  supply  canisters  or  jelly  glasses  with  lids. 

Six  china  plates,  8-inch. 

Six  china  plates,  6-inch. 

Twelve  china  plates,  5-inch. 

Six  china  cups  and  saucers. 

Six  glass  sherbet  cups. 

Six  water  glasses.  \ 

One  glass  water  pitcher. 

One  china  creamer  and  sugar. 

One  china  vegetable  dish. 

One  china  platter. 

One  set  knives  and  forks,  silver. 

One  dozen  teaspoons,  silver. 

Three  tablespoons,  silver. 

One  carving  set. 

One  tray. 

One  dining-room  table. 

Six  dining-room  chairs. 

One  silence  cloth.  v 

Two  tablecloths. 

One  dozen  napkins. 

One  centerpiece. 

One  tray  cloth. 


Course  of  Study  in  Foods. 

Three-fifths  unit. 

1.  Laboratory. — Cleanliness,  order  and  exactness  of  measurement 
should  be  emphasized. 

а.  Study  of  equipment. 

1.  Structure  of  range  and  principles  of  fire  building 

and  management. 

2.  Purpose  and  method  of  using  utensils. 

3.  Principles  of  cleaning. 

б.  Methods  of  working. 

1.  Use  of  accurate  measurements. 

2.  Determination  of  tables  of  measurement. 


22  Agriculture  and  Home  Economics. 


1.  Laboratory — continued. 

c.  Preparation  and  serving  of  the  following  foods  in  respect  to 
(a)  underlying  principle  of  cookery,  (b)  ideal  re¬ 
sults,  (c)  manner  and  place  of  serving,  with  ac¬ 
companiments  :  * 

1.  Water. 

a.  Sources  of  drinking  supply. 

b.  Safe  water,  how  procure  or  insure. 

c.  Water  as  a  solvent. 

d.  Water  as  a  carrier  of  flavors. 

1.  Beverages — decoction,  infusion. 

2.  In  fruits — fresh,  replacement  of  in  dried. 

3.  In  ices. 

2.  Fruits,  fresh  and  dried. 

3.  Sugar,  stages  of  cookery  illustrated  by  candies. 

4.  Starch. 

a.  Experiments  to  show  behavior  with  dry  and 

moist  heat  differently  applied. 

b.  Cookery  in  starchy  vegetables  and  in  sauces. 

c.  Combination  of  sauces  with  foods,  to  form 

variety  of  starchy  dishes. 

d.  Principles  of  cookery  applied  to  starchy  deserts 

and  beverages. 

e.  Cookery  of  starch  in  cereals  as  differing  from 

freed  starch. 

5.  Use  of  fats  in  foods. 

a.  Making  of  plain  pastry  and  its  use  in  pies. 

b.  Method  of  cooking  in  deep  fat. 

c.  Method  of  cooking  in  shallow  fat. 

d.  Economical  use  of  fat,  unfit  for  cookery,  in 

making  soap. 

6.  Protein. 

a.  Experiments  to  show  behavior  of  protein  at 

different  temperatures,  illustrated  by  soft- 
and  hard-cooked  eggs. 

b.  Enclosure  of  air  in  eggs  by  beating. 

c.  Eggs  used  for  thickening  in  combinations  of 

milk  and  eggs. 

d.  Combination  of  starchy  and  protein  foods. 

e.  Cookery  of  cheese. 

f.  Structure  and  cuts  of  meat  and  fish  as  related 

to  cookery  and  use  as  a  protein  food. 

g.  Cookery  of  vegetable  protein  in  legumes  and 

nuts. 

c.  Preparation  and  serving  of  the  following  foods: 

7.  Use  of  gelatine  in  plain  jellies  and  sponges. 

8.  Study  of  leavening  agents  and  flour  mixtures. 

a.  Experiments  to  show  effect  of  moisture  and 

heat  upon  different  agents. 

b.  Development  of  principles  of  use  and  care. 

c.  Preparation  of  quick  breads  and  cakes  to  il¬ 

lustrate  use  of  air,  soda,  and  baking  powder, 
and  also  the  mixing  of  batters. 

d.  Making  loaf  of  bread  to  illustrate  leavening 

with  yeast  and  the  mixing  of  doughs. 

9.  Salads. 


*  For  a  detailed  outline  of  single  lessons,  see  VII  and  VIII.  Detailed  outlines  of  all 
lessons  for  a  term’s  work  will  be  found  in  “Principles  of  Elementary  Cookery,”  which 
may  be  obtained  of  the  State  Agricultural  College,  Manhattan,  at  25  cents  each,  and 
which  should  be  in  the  hands  of  all  pupils.  Teachers  also  should  have  a  copy  of  “Syllabus 
of  Domestic  Science  and  Domestic  Art”  for  1910-’ll,  published  by  the  University  of 
Illinois,  Urbana,  Ill. 


Kansas  High  Schools. 


23 


1.  Laboratory — continued. 

c.  Preparation  and  serving  of  the  following  foods: 

10.  Frozen  dishes. 

11.  Combination  of  principles  learned  and  table  setting 

and  serving  in  the  preparation  and  serving  a  simple 
meal. 

2.  Theory. — To  be  taught  by  lecture  and  reference  work  and 

recitation. 

a.  Development  of  primitive  to  modern  apparatus  for,  and 

methods  of,  cookery. 

b.  Physics  of  heat  production. 

c.  Efficiency  and  economy  of  different  fuels. 

d.  Sanitary  and  economic  materials  for  utensils. 

e.  Foods  in  general;  definition,  classification,  use,  methods  by 

which  they  are  made  available. 

/.  Study  of  the  five  foodstuffs  as  to  the  principles  which  sep¬ 
arate  them  into  classes. 

g.  Foods  representative  of  or  related  to  the  different  classes 

studied  as  to  (a)  source,  (b)  composition,  (c) 
production,  (d)  digestion,  (e)  economic  and  nu¬ 
tritive  value,  (f)  purchasing,  and  (g)  care. 

1.  Water  and  mineral  salts — ex.,  salt,  water,  tea,  coffee, 

fruits,  fresh  vegetables. 

2.  Carbohydrates — ex.,  sugar,  starch,  fruit,  vegetables, 

cereals. 

3.  Fats — ex.,  butter,  cream,  lard,  olive  oil. 

4.  Protein — ex.,  eggs,  milk,  cheese,  meats,  fish,  legumes, 

nuts,  gelatine. 

h.  Acids  and  alkalies  as  related  to  chemical  leavening  agents, 

their  manufacture  and  adulteration. 

i.  Yeasts  as  a  plant  and  its  relation  to  bread  making. 

j.  Conditions  which  make  for  and  against  the  ideal  loaf  of  bread. 

k.  Physics  of  freezing. 

ADDITIONAL  WORK. 

Two-fifths  unit.  Given  to  make  Domestic  Science  one  full  unit. 

1.  Laboratory — Canning  and  Preserving. — To  be  accompanied  by 

lectures  and  recitations  on  preservation  of  food,  and  to 
occupy  one-third  of  the  additional  time. 

а.  Principles  of  sterilization. 

б.  Cookery  of  fruit  and  vegetables  in  relation  to  preserving 

shape,  color  and  flavor. 

c.  Canning. 

d.  Preserving. 

e.  Pickling. 

/.  Jelly  making. 

2.  Laboratory — Invalid  Cookery. — To  be  accompanied  by  lectures  and 

recitations  on  personal  hygiene,  and  to  occupy  one-third 
of  additional  time. 

a.  Rules  for  administration  of  foods  to  invalids. 

b.  Preparation  of  liquid  foods;  drinks,  broths. 

c.  Preparation  of  easily  digested,  nourishing  solids. 

d.  Preparation  of  trays  for  special  cases. 

3.  Laboratory — Advanced  Cookery. — To  be  accompanied  by  lectures 

and  recitations  on  the  home,  and  to  occupy  one-third  of 
additional  time.. 

a.  More  complex  dishes  representative  of  the  different  classes 

of  foods  not  included  in  foods  course  but  dependent  upon 
them  for  foundation  principles. 

b.  Serving  of  meals  to  give  practice  in  marketing  and  serving. 


24 


Agriculture  and  Home  Economics. 


4.  Theory — Preservation  of  Food. 

a.  Conditions  favorable  and  unfavorable  to  the  growth  of 

1.  Yeast. 

2.  Mold. 

3.  Bacteria. 

b.  Means  of  destroying  microorganisms. 

c.  Relation  of  microorganisms  to  preservation  of  food. 

d.  Methods  of  food  preservation. 

5.  Theory — Personal  Hygiene. 

a.  Health — definition,  value  of,  personal  responsibility  for, 

factors  in. 

b.  Hygiene  of 

1.  Bathing. 

2.  Clothing. 

3.  Feeding. 

4.  Sleeping. 

5.  Exercise. 

c.  Special  care  of 

1.  Eyes. 

2.  Ears. 

3.  Nose. 

4.  Throat. 

5.  Mouth. 

d.  Bandaging  and  care  of  wounds. 

6.  Theory — The  Home. 

a.  Location  of  house  in  regard  to  drainage,  sunlight,  prevailing 

wind,  neighborhood. 

b.  Considerations  to  be  observed  in  planning  a  house. 

c.  Heating,  lighting  and  ventilation,  principles  of  each  and  re¬ 

lations  to  each  other. 

d.  Convenient,  abundant  and  pure  water  supply. 

e.  Disposal  of  sewage  and  garbage. 

/.  Care  of  the  home. 

g.  Division  and  expenditure  of  income. 

Suggested  Detailed  Outline. 

FOR  LABORATORY  LESSONS  TO  ILLUSTRATE  EGGS  USED  FOR  THICKENING  IN 
COMBINATIONS  OF  MILK  AND  EGGS. 

Custards. 

a.  Principles. — That  of  the  cookery  of  albumin.  Preferred  tem¬ 

perature  160°  F.  to  180°  F.  A  custard  is  a  mixture  of 
egg  and  milk,  sweetened  and  flavored. 

b.  Methods  of  cooking. 

1.  Soft  custard. 

2.  Steamed  custard. 

3.  Baked  custard. 

4.  Fried  custard. 

5.  Frozen  custard. 

c.  Utensils. 

1.  For  soft  custard,  double  boiler. 

2.  For  baked  custard,  set  of  cups  or  molds  in  a  pan  of 

water. 

3.  For  steamed  custard,  cups  or  molds,  covered,  set  in 

steamer. 

d.  General  rule  or  formula  for  a  simple  soft  custard. 

1.  Ingredients:  1  c.  milk;  1  egg;  2  tbsp.  sugar;  V2  tsp. 
flavoring. 


Kansas  High  Schools. 


25 


Custards — continued. 

d.  General  rule  or  formula  for  a  simple  soft  custard. 

2.  Method  of  combining: 

a.  Heat  milk  in  double  boiler. 

b.  Beat  egg  slightly. 

c.  Pour  carefully  the  hot  milk  over  the  other  in¬ 

gredients  beaten  together. 

3.  Precautions : 

a.  If  cooked  too  long  it  curdles. 

b.  Stir  to  keep  smooth  and  avoid  lumping. 

c.  Do  not  mix  much  sugar  with  little  egg  as  it 

makes  yellow  threads  through  liquid. 

d.  Do  not  beat  the  eggs  too  light. 

e.  Pour  the  milk  over  the  egg  to  avoid  lumping 

and  to  rinse  out  the  bowl. 

e.  Tests  when  done. 

1.  For  soft  custard. 

a.  Heaps  on  spoon. 

b.  Foam  disappears. 

c.  Coats  the  spoon. 

d.  Thickens. 

2.  For  baked  custard. 

a.  Knife  blade  comes  out  clean. 

b.  Puffs  on  top. 

/.  Substitutes  for  eggs,  or  how  fewer  could  be  used. 

1.  Cornstarch  or  flour  with  egg,  as  in  puddings  or 

sauces. 

2.  Gelatine  with  eggs,  as  in  creams  or  Bavarians. 

g.  Kinds. 

1.  Caramel  custard. 

2.  Tapioca. 

3.  Chocolate,  cocoanut,  etc.,  named  from  various  flavors. 

h.  Serving. 

1.  Soft  custard. 

a.  By  itself. 

b.  As  a  sauce  for  puddings. 

c.  As  a  part  of  dishes  like  floating  island. 

d.  With  meringue  and  jelly. 

e.  Poured  over  fruit  or  cake. 

i.  Suggestions. 

1.  If  curdled,  beat  with  egg-beater  or  pour  back  and 

forth,  using  two  dishes. 

2.  Remove  from  double  boiler  as  soon  as  cooked  to  pre¬ 

vent  overcooking. 

3.  When  cooling  stir  occasionally  to  prevent  coating 

forming. 

4.  More  mellow  if  flavored  when  hot,  but  more  flavoring 

required. 

5.  When  used  as  a  sauce,  have  custard  thin  enough  to 

pour. 

6.  For  a  thicker  custard,  increase  the  number  of  eggs; 

one  egg  thickens  as  much  as  one  tablespoon  of 
cornstarch. 

7.  Usually  allow  2  tbsps.  sugar  to  each  egg. 

8.  Yolks  alone  make  a  smoother  custard,  two  yolks  sub¬ 

stituting  for  one  egg. 

9.  Two  whites  in  place  of  one  egg  make  a  white  custard. 


26 


Agriculture  and  Home  Economics. 


Suggested  Detailed  Outline. 

FOR  THEORY  LESSON  ON  EGGS. 

a.  Kinds. 

Hen,  duck,  goose,  turkey,  guinea  hen,  prairie  chicken,  plover, 
seagulls,  ostrich,  turtle,  fish. 

b.  General  structure. 

1.  Shell — porous. 

2.  Lining — a  tough,  white  membrane. 

3.  White — a  solution  of  proteids  enclosed  in  thin-walled  cells. 

4.  Yolk — an  emulsion  of  fat  in  proteid  solution. 

5.  Nucleus — a  starting-point  of  development  of  young  chick. 

6.  Cords — composed  of  albumen,  suspending  yolk  in  white. 

c.  General  composition. 

1.  Water,  73.7  per  cent. 

2.  Proteid,  14.8  per  cent. 

3.  Fat,  10.5  per  cent. 

4.  Mineral  matter,  1.0  per  cent. 

d.  Preservation. 

1.  Fresh  egg. 

a.  Rough,  dull  shell. 

b.  Clear  when  held  to  light. 

c.  Sink  in  water. 

2.  Causes  of  spoiling. 

a.  Bacteria  entering  through  pores  of  cell. 

b.  Development  of  nucleus. 

3.  Methods  of  prevention. 

a.  Exclusion  of  bacteria  by  coating  shell. 

b.  Providing  temperature  unfavorable  to  growth  of 

bacteria  or  nucleus. 

e.  Cookery. 

1.  Requires  low  temperature  for  proper  coagulation  of  albumen. 

2.  High  temperature  toughens  albumen  and  makes  it  difficult 

to  digest. 

f.  Value  as  food. 

1.  Rich  in  proteid  and  fat. 

2.  Very  nutritious  and  completely  absorbed. 

3.  Good  substitute  for  meat. 

4.  Should  be  combined  with  foods  rich  in  carbohydrates. 

Bibliography. 

A.  For  Students. 

“Library  of  Home  Economics/ ”  American  School  of  Home  Economics. 
Published  by  Maurice  Le  Bosquet,  Chicago,  or  Whitcomb  &  Barrows, 
Boston. 

Richards  and  Elliot,  “Chemistry  of  Cooking  and  Cleaning,”  Whitcomb  & 
Barrows,  Boston. 

Williams  and  Fisher,  “Elements  of  the  Theory  and  Practice  of  Cooking,” 
Macmillan,  New  York. 

Wilson,  “Handbook  of  Domestic  Science  and  Household  Arts,”  Whitcomb 
and  Barrows,  Boston. 

Snyder,  “Human  Foods,”  Macmillan,  New  York. 

Conn,  “Bacteria,  Yeasts  and  Molds,”  Ginn  &  Co.,  Chicago. 

Conn,  “The  Story  of  Germ  Life,”  Appleton,  Chicago. 

Prudden,  “The  Story  of  Bacteria,”  Putnam’s,  New  York. 

Prudden,  “Dust  and  Its  Dangers,”  Putnam’s,  New  York. 

Prudden,  “Drinking  Water  and  Ice  Supplies,”  Putnam’s,  New  York. 
Carpenter,  “How  the  World  is  Fed,”  American  Book  Co.,  Chicago. 
Carpenter,  “Foods  and  Their  Uses,”  Scribner’s,  Chicago. 


Kansas  High  Schools. 


27 


Green,  “Food  Products  of  the  World,”  Whitcomb  &  Barrows,  Boston. 
Parloa,  “Home  Economics,”  The  Century  Co.,  New  York. 

Richards,  “Sanitation  in  Daily  Life,”  Whitcomb  &  Barrows,  Boston. 
Bevier,  “The  House,”  Whitcomb  &  Barrows,  Boston. 

Clark,  “Care  of  the  House,”  Macmillan,  New  York. 

Price,  “Handbook  of  Sanitation,”  Whitcomb  &  Barrows,  Boston. 

Bailey,  “Sanitary  and  Applied  Chemistry,”  Macmillan,  New  York. 

Pyle,  “Personal  Hygiene,”  W.  B.  Saunders,  925  Walnut  St.,  Philadelphia. 
Hill,  “Practical  Cooking  and  Serving,”  Doubleday,  Page  &  Co.,  New  York. 
Farmer,  “Boston  Cooking  School  Cook  Book,”  Little,  Brown  &  Co.,  Boston. 
Farmer,  “Diet  for  the  Sick  and  Convalescent,”  Little,  Brown  &  Co., 
Boston. 

Lincoln,  “Boston  Cook  Book,”  Roberts  Bros.,  now  Little,  Brown  &  Co., 
Boston. 

Hill,  “Salads,  Sandwiches  and  Chafing-dish  Dainties,”  Little,  Brown  & 
Co.,  Boston. 

Hill,  “Up-to-date  Waitress,”  Whitcomb  &  Barrows,  Boston. 

Springstead,  “Expert  Waitress,”  Whitcomb  &  Barrows,  Boston. 

Lovewell,  Whittemore  and  Lyon,  “The  Fireless  Cooker,”  Home  Publishing 
Co.,  3  E.  14th  St.,  New  York. 

White,  “The  Fuels  of  the  Household,”  Whitcomb  &  Barrows,  Boston. 

N.  E.  Goldthwaite,  “Principles  of  Jelly  Making,”  Illinois  Experiment 
Station  Bulletin,  University  of  Illinois,  Urbana,  Ill. 

Bulletins  of  Kansas  State  Board  of  Health,  Topeka. 

Farmers’  Bulletins,  U.  S.  Department  of  Agriculture,  Washington,  D.  C. : 
No.  34,  Meats:  Composition  and  Cooking. 

42,  Facts  about  Milk. 

63,  Care  of  Milk  on  the  Farm. 

74,  Milk  as  Food. 

93,  Sugar  as  Food. 

112,  Bread  and  the  Principles  of  Bread  Making. 

119,  Experiment  Station  Work. 

121,  Beans,  Peas,  and  Other  Legumes  as  Food. 

125,  Protection  of  Food  Products  from  Injurious  Temperature. 

126,  Practical  Suggestions  for  Farm  Buildings. 

128,  Eggs  and  Their  Uses  as  Food. 

142,  The  Nutritive  and  Economic  Value  of  Food. 

155,  How  Insects  Affect  Health  in  Rural  Districts. 

166,  Cheese  Making  on  the  Farm. 

175,  Home  Manufacture  and  Use  of  Unfermented  Grape  Juice. 
183,  Meat  on  the  Farm:  Butchering,  Curing  and  Keeping. 

203,  Canned  Fruit,  Preserves,  and  Jellies. 

234,  The  Guinea  Fowl  and  Its  Use  as  Food. 

238,  Citrus-fruit  Growing  in  the  Gulf  States. 

241,  Butter  Making  on  the  Farm. 

249,  Cereal  Breakfast  Foods. 

252,  Maple  Sugar  and  Syrup. 

256,  Preparation  of  Vegetables  for  the  Table. 

268,  Industrial  Alcohol:  Sources  and  Manufacture.  (Interesting 

to  those  equipping  with  alcohol  stoves.) 

269,  Industrial  Alcohol:  Uses  and  Statistics.  (Interesting  to  those 

equipping  with  alcohol  stoves.) 

270,  Modern  Conveniences  for  the  Farm  Home. 

293,  Use  of  Fruit  as  Food. 

298,  Food  Value  of  Corn  and  Corn  Products. 

301,  Home-grown  Tea. 

332,  Nuts  and  Their  Uses  as  Food. 

348,  Bacteria  in  Milk. 

356,  Peanuts. 

359,  Canning  Vegetables  in  the  Home. 

375,  Care  of  Food  in  the  Home. 


28 


Agriculture  and  Home  Economics. 


No.  389,  Bread  and  Bread  Making. 

391,  Economical  Use  of  Meat  in  the  Home. 

413,  The  Care  of  Milk  and  Its  'Use  in  the  Home. 

426,  Canning  Peaches  on  the  Farm. 

429,  Industrial  Alcohol  Sources  and  Manufacture. 

431,  The  Peanut. 

Bulletins  for  Farmers’  Wives  (12  in  number),  published  at  College  of 
Agriculture,  Cornell  University,  Ithica,  N.  Y.  10  cents  each. 

B.  For  Teachers. 

Halliburton,  “Essentials  of  Chemical  Physiology,”  Longmans,  Green  & 
Co.,  Chicago. 

Thompson,  “Practical  Dietetics,”  Appleton. 

Hutchison,  “Food  and  Dietetics,”  Wm.  Wood  &  Co.,  51  5th  Ave.,  New  York. 
Gibson,  “Beautiful  Houses,”  Macmillan. 

Harrington,  “Practical  Hygiene,”  Lea  Bros.  &  Co.,  706  Samson  St., 
Philadelphia. 

Wiley,  “Foods  and  Their  Adulteration,”  Blakiston,  Philadelphia. 

Hough  and  Sedgwick,  “Human  Mechanism,”  Ginn  &  Co. 

Weeks-Shaw,  “Textbook  of  Nursing,”  Appleton. 

Sherman,  “Chemistry  of  Food  and  Nutrition,”  Macmillan. 

Leach,  “Food  Analysis  and  Inspection,”  Wiley  &  Sons,  43-45  E.  19th  St., 
New  York. 

Davis,  Nathan  S.,  “Alimentary  Therapeutics,  Dietetics”  (edited  by  Cohen) , 
Blakiston. 

Pattee,  “Diet  in  Disease,”  published  by  author,  52  W.  39th  St.,  N.  Y. ; 
press  of  H.  J.  Little  &  Co. 

Magazine:  Journal  of  Home  Economics,  Benj.  S.  Andrews,  Columbia 
University,  New  York. 

Magazine:  Good  Housekeeping,  Springfield,  Mass. 

Doctor  Langworthy’s  Food  Charts  (splendid),  from  United  States  De¬ 
partment  of  Agriculture,  Department  of  Publications.  Seventeen 
charts  for  $1. 

Bulletin  No.  28,  “Composition  of  American  Food  Materials,”  Department 
of  Chemistry,  United  States  Bureau  of  Publications,  Department  of 
Agriculture.  Price,  10  cents. 

Exhibits. 

From  Corn  Products  Refining  Company,  New  York.  Constituents  of  milk, 
in  bottles ;  constituents  of  flour,  in  bottles.  From  Murdock  Spice  Com¬ 
pany,  Station  A,  Kansas  City,  Mo.;  Walter  Baker  Chocolate  Company, 
Dorchester,  Mass.;  Pratt  Institute,  New  York. 

EQUIPMENT  DEALERS. 

In  many  cases  local  dealers  will  be  able  to  supply  all  necessary  equip¬ 
ment,  but  for  guidance  where  they  are  unable  to  do  so  the  names  of  the 
following  firms  of  whom  materials  for  domestic  science  may  be  obtained 
are  appended: 

Geo.  M.  Clarke,  Chicago.  Gas  fixtures.  Single  stoves,  $4;  double 
stoves,  $10.  Send  for  pamphlet  of  prices. 

M.  D.  Range  Company,  96-100  Lake  St.,  Chicago.  Gas  fixtures  and 
other  types  of  stoves.  These  people  furnish  an  ideal  gas  plate,  nickle 
finish;  swinging  plate,  which  can  be  swung  back,  leaving  desk  clear. 

Orr  &  Lockett,  71-73  Randolph  St.,  Chicago.  Alcohol  stoves,  gas 
fixtures  and  all  domestic  science  hardware  equipment.  These  people 
have  been  making  a  specialty  of  equipping  domestic  science  kitchens,  and 
have  lists  and  prices,  ready  for  inspection,  from  which  choice  may  be 
made. 

C.  G.  Everson  &  Co.,  83  E.  Lake  St.,  Chicago.  Stoves,  gas  fixtures, 
and  all  hardware. 


Kansas  High  Schools. 


29 


The  Bangs  Hardware  Company,  Chicago.  Alcohol  stoves,  oil  and 
gasoline  stoves,  gas  fixtures  and  hardware. 

For  alcohol  stoves: 

Manning  Bowman  Company,  Meriden,  Conn.  Send  for  booklet. 
Stove  No.  60  costs  $4.50,  and  costs  0.016  per  hour;  another 
costs  $2.50. 

Walker  &  Co.,  Boston,  Mass.  The  Norma  Alcohol  Stove.  Stove 
costs  $2.50;  cost  per  hour,  $0,011. 

Lewis  &  Conger,  New  York.  Alcohol  stove  with  wick.  Price,  $2.70. 

For  all  dish  and  enamel  ware  supplies,  Carson  Pirie,  Scott  &  Co., 
Chicago,  furnish  beautiful  varieties.  Send  for  lists  and  prices. 

Montgomery  Ward  &  Co.,  Kansas  City,  Mo.,  furnish  lists  for  domestic 
science  equipment. 

E.  H.  Sheldon  &  Co.,  320-328  North  May  St.,  Chicago.  Domestic 
science  tables.  Table  for  four  girls,  including  burners  for  gas : 
Opalescent  glass  top,  $22.50;  cement  fiber  top,  $19.50. 

Morietta  Glass  Company,  Indianapolis,  Ind.  Opalescent  glass  table 
tops. 

Alberene  Company,  Chicago,  New  York  and  Boston.  Patent  stone  or 
Alberene  table  top.  (Looks  like  gray  marble.)  Cost,  $18. 

Imperial  Floor  Co.,  1108  Granite  building.,  Rochester,  N.  Y.,  Cement 
table  top. 

SUGGESTIONS. 

Tables  may  be  made  by  local  carpenter,  under  the  direction  of  the 
domestic  science  teacher,  and  covered  in  various  ways: 

Oilcloth. — This  has  many  disadvantages. 

Soft  wood. — Very  hard  to  keep  clean;  unsanitary. 

Zinc. — Sanitary;  apt  to  wrinkle;  discolors  with  water,  salt  and  acids. 

Hard  wood. —  (a)  oiled  pine;  (b)  maple;  (c)  oak.  All  wood  tables 
require  much  time  on  part  of  girls  for  scrubbing. 

Glazed  tile. — White.  Cracks  appear  in  cement  after  service. 

Unglazed  tile. 

Opalescent  glass. — Sanitary,  ideal,  beautiful. 

Fiber  cement. — Good. 

Marble  or  Alberene. — Good. 

Orr  &  Lockett,  of  Chicago,  furnish  a  metal  top  which  screws  down  on 
wood  top;  does  not  have  the  disadvantage  of  wrinkling  found  in  zinc. 


30 


Agriculture  and  Home  Economics. 


DOMESTIC  ART. 

OBJECT  OF  THE  COURSE. 

1.  To  arouse  in  the  pupil  a  respect  for  work  by  teaching  her 
that  manual  labor,  if  well  and  thoughtfully  done,  is  as  worthy 
and  elevating  as  intellectual  effort. 

2.  To  bring  the  pupil  to  realize  that  a  person  is  not  well 
educated  unless  she  can  use  the  hand  as  well  as  the  head. 

3.  To  impress  her  with  the  idea  that,  to  produce  the  best 
results  in  manual  as  well  as  intellectual  work,  thought  is 
required. 

4.  To  develop  an  appreciation  of  the  important  part  that 
the  production  of  textiles  and  clothing  plays  in  the  industrial, 
economic  and  social  world. 

5.  To  teach  economy  and  suitability  in  the  purchase  and 
making  of  clothing. 

6.  To  give  the  pupil  an  understanding  of  the  principles  of 
hand  and  machine  sewing,  with  practice  to  enable  her  to  make 
and  keep  in  repair  her  own  clothing. 

TIME. 

Amount  necessary  to  make  two-fifths  unit  credit.  Minimum 
time  per  period,  40  minutes. 

For  the  following  outline  it  will  be  more  satisfactory  to 
divide  the  time  per  week  thus:  Laboratory  work,  one  double 
period ;  theory,  one  single  period. 

PREVIOUS  TRAINING. 

The  pupils  have  had  no  previous  school  training  in  domestic 
art. 

EQUIPMENT. 

1.  Least  Possible  for  a  Class  of  20. 

For  the  hand  work  alone  the  regular  school  desks  could  be  used,  but 
for  the  cutting  and  making  of  garments  tables  would  be  necessary: 

Five  tables,  5  or  6  ft.  by  30  to  36  in.,  $8  to  $10. 

Twenty  chairs,  per  dozen,  $12  to  $22. 

Four  sewing  machines,  $85. 

Iron;  common  flat  iron,  electric  or  gas,  50  cents  to  $4.25. 

Ironing  board,  $1. 

Drafting  paper,  per  roll,  $4  to  $5. 

Twenty  yardsticks. 

Closet  or  cupboard  for  storing  materials  and  implements. 

Materials  for  models  furnished  by  the  school  so  as  to  be  uniform. 

The  pupil  should  furnish  a  box  containing  pins,  needles^  scissors, 
thread,  tape  measure,  thimble,  pincushion  and  emery;  cost,  25  cents  to 
$1,  according  to  what  she  may  have  at  home. 

Materials  for  articles  and  garments  are  furnished  by  the  pupil. 


Kansas  High  Schools. 


31 


2.  Additional  Desirable  Equipment. 

Locker,  $40. 

Ironing  table,  $3.50. 

Exhibit  case. 

Squares,  $11  per  dozen. 

Skirt  marker,  $15. 

Mirror,  $2  to  $25. 

Cutting  table. 

Tracing  boards. 

Demonstration  frame. 

Illustrative  material — gradual  accumulation. 


Course  of  Study  in  Sewing. 

1.  Laboratory  Work. 

a.  Hand  sewing. 

Stitches — basting,  running,  backstitching,  overcasting, 
hemming,  overhanding. 

Seams — French,  felled,  hemmed,  overhand. 

Hems — plain,  French,  flannel,  faced,  extension. 

Repairing. 

By  patching — hemmed  patch,  overhand  patch, 
darned  patch. 

By  darning — on  linen,  cotton,  wool;  stocking  darn. 
Fastenings — buttonholes,  buttons,  hooks  and  eyes,  blind 
loops,  eyelets,  tape. 

Simple  embroidery — chain  stitch,  feather  stitch,  catch 
stitch,  blanket  stitch,  hem  stitch,  satin  stitch,  out¬ 
line  stitch  (if  time  allows). 

The  foregoing  is  to  be  worked  out  with  as  few  models  as 
possible,  most  of  the  sewing  being  done  upon  articles 
for  household  use  and  upon  garments,  such  as  a  towel 
or  pillowcase,  bags  of  various  kinds,  a  fancy  or  a 
cooking  apron,  curtains,  cushion  covers  and  Christmas 
gifts,  or  upon  the  corset  cover. 

b.  Hand  and  machine  sewing. 

Corset  cover. 

Use  tissue  pattern. 

Long  seams  sewed  on  machine. 

Finished  by  hand. 

Petticoat. 

Draft  pattern  with  simple,  straight  rule  draft. 
Machine  work  entirely  with  the  exception  of 
basting  and  gathering. 

2.  Theory. 

Study  of  textiles,  materials  and  implements  used. 

Cotton,  flax. 

Thread,  needles,  pins,  thimble,  emery,  scissors,  buttons, 
hooks  and  eyes,  machines. 

Evolution  of  spinning  and  weaving. 

Discussion  of  underwear. 

Materials — width,  price,  durability,  suitability. 

Methods  of  making. 

Estimation  of  cost. 

Hygiene,  relating  especially  to  underwear. 

Good  taste. 

Making  a  book  illustrating  cotton  materials,  trimmings,  and 
methods  of  making,  also  the  division  of  the  whole  amount 
spent  for  clothing-,  especially  the  amount  for  underwear 
in  relation  to  outer  garments. 


32 


Agriculture  and  Home  Economics. 


2.  Theory — continued. 

Relative  value  of  ready-made  and  home-made  clothing;  cost, 
durability,  conditions  under  which  it  is  made. 

Laundering  of  cotton  and  linen. 

Inventors  of  machinery  used  in  textile  industries;  ex.,  Eli 
Whitney. 

Visits  to  mills  and  manufactories  if  possible. 

Color  in  relation  to  dress. 


A  Few  Lessons  in  Detail. 

TO  ILLUSTRATE  SUBJECT  MATTER  AND  METHOD. 

1.  Laboratory  Work. 

a.  In  hand  sewing. 

MODEL  VI. — Matching  Stripes  and  Patching. 

Material. 

Gingham,  6  inches  by  7  inches. 

Two  patches,  2%  inches  square. 

Thread,  No.  70. 

Needle,  No.  9. 

I.  — Matching  stripes. 

A  bias  cut  is  a  cut  through  both  warp  and  woof 
threads.  A  true  bias  is  made  by  laying  a  warp 
thread  on  a  woof  thread  and  cutting  on  the  fold. 

Model:  Measure  2  inches  from  one  corner,  fold 
the  cloth  on  the  true  bias,  and  cut.  Make  %  -inch 
turning  on  the  bias  edges  and  overhand  them 
together,  matching  the  stripes  carefully.  Over¬ 
cast  the  raw  edges. 

II.  — Patching. 

A  patch  is  a  piece  of  cloth  sewed  to  a  garment  to 
*  repair  it.  It  may  be  put  on  in  various  ways, 

as  by  overhanding,  hemming,  and  darning.  A 
patch  should  be  large  enough  to  cover  all  worn 
places. 

Care  must  be  taken  to  have  the  warp  and  woof 
threads  of  the  patch  run  the  same  way  as  the 
warp  and  woof  threads  of  the  garment.  Stripes, 
checks  and  plaids  should  always  match. 

In  patching  a  lined  garment  the  patch  may  be 
overhanded  to  the  right  side. 

When  patching  near  a  seam  or  band,  it  is  better  to 
rip  seam  or  band  so  that  the  patch  may  be 
sewed  in  with  these. 

Model:  In  two  opposite  corners,  measure  IV2  inch, 
and  from  this  point  mark  off  a  1-inch  square. 
Beginning  at  the  center  cut  to  each  corner  of 
the  square  and  fold  back  on  the  lines  marked. 

1.  Hemmed  patch. 

The  hemmed  patch  is  best  for  worn  material. 
Hem  the  garment  to  the  patch  on  the 
right  side,  and  on  the  wrong  side  hem 
the  patch  to  the  garment,  lapping  %  inch. 


Kansas  High  Schools. 


S3 


1.  Laboratory  Work — contnued. 

a.  In  hand  sewing. 

MODEL  VI. — Matching  Stripes  and  Patching. 

II. — Patching. 

2.  Overhanded  patch. 

The  overhanded  patch  does  not  overlap  the 
material,  and  for  this  reason  the  strain 
comes  on  one  thread  on  each  side.  It 
is,  therefore,  not  as  strong  a  patch  as 
the  hemmed  patch. 

Place  the  patch  to  the  wrong  side  of  the 
garment,  overhand  it  to  one  end  of  the 
opening,  and  then  overhand  the  sides  and. 
the  second  end.  Overcast  the  raw  edges. 

b.  In  machine  sewing. 

Petticoat. 

1.  Materials. 

2.  Measures  for  pattern. 

3.  Draft  pattern. 

4.  Making. 

a.  Placing  pattern  and  cutting. 

b.  Basting  seams. 

c.  Fitting. 

d.  Sewing  seams. 

French  or  felled. 

e.  Placket. 

Make  a  model  showing  plackets  before 
putting  into  the  garment. 

f.  Placing  band. 

g.  Finishing  bottom. 

Mark  for  length. 

Dust  ruffle  and  flounce.  First  make 
model  showing  dust  ruffle,  flounce 
and  tucks. 

h.  Button  and  buttonhole. 

2.  Recitation  Work. 

a.  Cotton. 

History. 

Countries  producing  it. 

Kinds. 

Structure — plant,  fiber. 

Properties. 

By-products. 

Culture. 

Enemies. 

Manufacture — from  field  to  cloth. 

Kinds  of  cloth. 

b.  Evolution  of  weaving. 

Need  of  woven  material. 

Primitive  looms — parts  and  uses. 

Later  looms.  ' 

Preparations  for  weaving. 

Fibers  in  use. 

These  lessons  as  shown  require  several  class  periods.  For  example, 
the  outline  for  petticoat  may  cover  one-third  of  a  year,  while  the  study 
of  cotton  may  occupy  five  or  six  class  periods. 


34 


Agriculture  and  Home  Economics. 


Bibliography. 

1.  Sewing. 

“Home  and  School  Sewing/’  Patton.  Newson  &  Co.,  New  York. 
“Textiles  and  Clothing,”  Watson.  American  School  of  Home  Eco¬ 
nomics,  Chicago. 

“Course  in  Sewing,”  Margaret  J.  Blair.  Webb  Publishing  Com¬ 
pany,  St.  Paul,  Minn. 

“Sewing  Course,”  Mary  S.  Woolman.  F.  A.  Frenald,  Buffalo,  N.  Y. 
“Embroidery  and  Their  Stitches.”  Butterick  Publishing  Company, 
New  York. 

2.  Textiles. 

“The  Story  of  the  Cotton  Plant,”  Wilkinson.  Appleton. 

“Cotton  Spinning,”  Marsden.  Macmillan. 

“Textiles,”  Dooley.  D.  C.  Heath  &  Co.,  Chicago. 

“Textiles  and  Clothing,”  Watson. 

“Some  Points  in  Choosing  Textiles,”  Gibbs.  University  of  Illinois 
Bulletin. 

“How  We  are  Clothed,”  Chamberlain.  Macmillan. 

“Flax  for  Seed  and  Fiber.”  Farmers’  Bulletin  No.  27. 

“The  Cotton  Plant.”  U.  S.  Bulletin  No.  33. 

“Useful  Fibers  of  the  World,”  Dodge.  U.  S.  Department  of 
Agriculture. 

Encyclopedia. 

3.  Weaving  and  Spinning. 

“Origin  of  Inventions,”  Mason.  Scribner’s. 

“Woman’s  Share  in  Primitive  Culture,”  Mason.  Appleton. 
“Colonial  Days  in  Old  New  England,”  Earle.  Macmillan. 
“Textiles  and  Clothing,”  Watson. 

4.  History,  Invention  and  Inventors. 

“Industrial  Evolution  of  the  United  States,”  Wright.  Scribner’s. 
“Origin  of  Inventions,”  Mason. 

“Economic  History,”  Bogart.  Longmans,  Green  &  Co. 

“Story  of  the  Cotton  Plant,”  Wilkinson.  Appleton. 

Encyclopedia. 

5.  Hygiene. 

“Personal  Hygiene,”  Le  Bosquet.  American  School  of  Home 
Economics. 


6.  Color. 

“Home  and  School  Sewing,”  Patten. 

“Textiles  and  Clothing,”  Watson. 

7.  Laundering. 

“Chemistry  of  Cooking  and  Cleaning,”  Richards.  Home  Science 
Publishing  Company,  Boston. 

“Laboratory  Manual  for  Laundry,”  Shepherd.  Juanita  Shepherd, 
St.  Anthony  Park,  Minn. 

8.  Implements  and  Materials  Used. 

Twelfth  Census  Report  of  the  United  States. 

“A  Thread  Mill.”  O.  N.  T.  Thread  Company,  Newark,  N.  J. 
Encyclopedia. 

9.  Purchasing. 

“Hints  on  Clothing,”  Woolman.  Teachers’  College  Bulletin, 
Columbia  University,  New  York. 

“Some  Points  in  Choosing  Textiles,”  Gibbs. 


Kansas  High  Schools. 


35 


10.  Helpful  Magazines. 

Woman’s  Home  Companion,  New  York. 

Journal  of  Home  Economics,  Benjamin  S.  Andrews,  Columbia 
University,  New  York. 

The  House  Beautiful,  Chicago. 

Good  Housekeeping,  Springfield,  Mass. 

Ladies’  Home  Journal,  Philadelphia. 

11.  Special  Help  to  the  Teacher. 

“Domestic  Art  in  Woman’s  Education,”  Cooley.  Whitcomb  & 
Barrows,  Boston,  Mass. 


Exhibit  Work. 

Corticelli  Silk  Company,  St.  Louis,  Mo.  Silk  exhibit. 

Wm.  Crowley  &  Son,  211  Jackson  boulevard,  Chicago.  Needle  manu¬ 
facturing  exhibit. 

Chattanooga  Knitting  Mills,  Chattanooga,  Tenn.,  for  cards  illustrating 
cotton  manufacturing  processes. 

Belding  Sewing  Book.  5  cents.  Published  by  Belding  Silk  Manufactur¬ 
ing  Company,  1121  Wabash  street,  St.  Louis,  Mo. 


